Delicious Garlic Confit Recipe with Olive Oil
Garlic Confit — a french recipe (main course) with 3 ingredients. Source: edamam.com.
130
Total Time (min)
8
servings
355
Calories/serving
Medium
Difficulty
Ingredients
- 1 cup garlic cloves (peeled)
- 1 cup extra virgin olive oil
- 1 teaspoon salt (to taste)
Instructions
5 steps
Prepare Garlic
Peel the garlic cloves and set them aside.
Ensure the cloves are intact and not crushed.Combine Ingredients
In a small saucepan, combine the peeled garlic cloves and olive oil.
Use enough oil to fully submerge the garlic.Heat Mixture
Heat the saucepan over low heat, allowing the garlic to cook slowly.
Do not let the oil boil to prevent burning the garlic.Cook Garlic
Simmer the garlic in the oil for about 45 minutes, or until tender and golden.
Stir occasionally to ensure even cooking.Cool and Store
Remove from heat and let cool. Transfer to a jar, storing in oil.
Garlic confit can be stored in the refrigerator for up to 2 weeks.
💡 Tips & Tricks
Storage & Reheating
Refrigerator
Up to 3 days in an airtight container
Freezer
Up to 2 months — thaw overnight in fridge
Reheat in a skillet or microwave until heated through.
What to Serve With
Complete your french meal with these perfect pairings:
About This Dish
Delicious Garlic Confit Recipe with Olive Oil is a beloved dish from French cuisine. With a total preparation time of about 130 minutes, it is a rewarding project for when you have extra time in the kitchen.
French cuisine is considered one of the world's finest culinary traditions. Known for its refinement and attention to detail, it has influenced cooking around the globe for centuries.
This recipe is rated medium difficulty and uses 3 ingredients. Intermediate cooks will enjoy the balanced challenge.
Frequently Asked Questions
Garlic confit can be stored in the refrigerator for up to 2 weeks.
Rate This Recipe
How was this recipe?
Nutrition Facts
8 serving(s) per recipe
* Percent Daily Values are based on a 2,000 calorie diet. Values are approximate and may vary based on ingredients used.
