At first glance, this term might feel a little intimidating, but don’t worry — this is one of the easiest recipes you’ll ever make.
“Confit” simply means cooking something slowly in fat. In this case, we’re using Bellemille olive oil to gently cook garlic until it becomes soft, buttery, and lightly sweet. The result is rich, spreadable garlic and a beautifully infused oil you can use again and again.
For this recipe, I used a small Staub Dutch oven, but any small saucepan with a lid will work just as well.
Ingredients:
- 1 head of garlic
- Bellemille Olive Oil
- Salt
Optional:
- Black peppercorns
- Fresh, sturdy herbs like thyme or rosemary
- Red pepper flakes or dried Calabrian chile
Instructions:
Peel the garlic cloves and place them in a small Dutch oven or saucepan. At this point, you can add any optional ingredients to infuse additional flavor.
Pour in enough olive oil to fully submerge the garlic — this is key to prevent it from burning.
If using the oven, place the pot in a 400°F (200°C) oven. Check every 15 minutes until the oil begins to gently bubble. The garlic cooks quickly at this stage, so keep a close eye on it. It’s ready when the cloves are soft and lightly golden.
If using the stovetop, cook over low to medium heat, ensuring the garlic remains fully covered in oil. Monitor closely to prevent browning. The confit is ready when a knife slides easily through a clove.
You can use this gorgeous, spreadable and creamy garlic confit any way you like! I love to spread it on a piece of crunchy bread with flaky salt and a drizzle of the garlic infused olive oil on top. Its also great on sandwiches, used with a crispy skinned salmon or even in a quick sauce. You can even use it to top pasta, dip crunchy bread in or to drizzle on top of any protein you can dream of- the sky is really the limit here!
You can keep the garlic in the oil in a small container in your refrigerator for up to two weeks.
