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Ultra-Rich Homemade Garlic Confit in Olive Oil

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Slow-roasted whole garlic cloves cooked gently in extra virgin olive oil with fresh rosemary, thyme, and black peppercorns until butter-soft, mellow, and spreadable. Includes vital food safety and botulism prevention storage instructions.

Ingredients

Scale
  • 3 to 4 whole heads of garlic, peeled (about 35 to 45 plump cloves)
  • 1.5 cups (360ml) extra virgin olive oil (or enough to completely submerge cloves by 1 inch)
  • 3 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 1 tsp whole black peppercorns
  • 1 pinch fine sea salt
  • Optional: 1 small dried red chili pod or a strip of fresh lemon peel

Instructions

  1. Peel the Garlic: Gently smash the base of the garlic heads to separate the cloves. Peel all cloves cleanly, trimming off the hard woody root tips while keeping the cloves whole. Pat completely dry with a paper towel.
  2. Arrange in Baking Dish: Place the dry peeled garlic cloves into a small oven-safe baking dish, ramekin, or mini cast-iron skillet so they fit in a single or double snug layer.
  3. Submerge in Olive Oil: Pour the extra virgin olive oil over the cloves until they are submerged by at least 1 inch of oil. Tuck the rosemary sprigs, thyme sprigs, black peppercorns, and dried chili among the cloves. Sprinkle a pinch of fine sea salt over the top.
  4. Slow Roast to Perfection: Transfer to a preheated oven at 225°F (110°C). Bake uncovered for 1 hour 45 minutes to 2 hours, until the garlic cloves are deeply caramelized to a pale golden-honey hue and completely tender when pierced with a fork. The oil should only exhibit tiny, gentle champagne-like bubbles without frying aggressively.
  5. Rapid Cooling (Essential Food Safety): Remove from the oven and allow to cool down to room temperature for 30 minutes. Do not leave sitting at room temperature.
  6. Safe Refrigeration: Transfer the cloves and infused oil immediately into an airtight, sterilized glass jar. Ensure all cloves remain fully submerged beneath the oil. Seal tightly and refrigerate immediately below 40°F (4°C). Consume within 7 days, or freeze in silicone portions for up to 3 months.

Notes

Food Safety Critical Rule: Garlic is an anaerobic low-acid vegetable. Never store homemade garlic confit at room temperature to eliminate any risk of Clostridium botulinum spores producing toxins. Always store in the refrigerator below 40°F (4°C) for a maximum of 7 days, or freeze.

Nutrition

Find it online: https://sccrim.com/ultimate-garlic-confit-recipe-slow-roasted-olive-oil/