Garlic Confit

  • Preserves

Garlic poached gently in olive oil flavoured with aromatics creates a simple and versatile pantry staple. It’s a garlic lover’s delight and so simple to make.  Transform garlic into a sweet, aromatic, and creamy accompaniment that’s perfect served whole in salads or on anti-pasta platter, spread directly onto baguettes or bruschetta, or flavour breads, dips, and your favourite pizza. You’ll find a raft of ways to use  your garlic confit – enjoy! 

Preparation Time:
30 minutes
Cooking Time:
45 minutes
Quantity:
4 x 200g jars

PREPARATION

This preserving technique is comprised of a two-part process. The garlic cloves are gently poached in olive oil flavoured with aromatics, placed in jars, then completely covered with the poaching oil to preserve them. 

INGREDIENTS

3
Fresh garlic, whole heads
2 sprigs
Fresh thyme, washed
2 sprigs
Fresh rosemary, washed
15
Black peppercorns, whole
10 g
Salt, flakes
To cover
Olive oil

METHOD

  1. Break up the garlic head and remove the thick outer skin of each garlic clove.

    Remove very small cloves and keep them for another recipe as they will overcook and become mushy during the cooking process. 

  2. Place all ingredients in a pan and cover with olive oil. Put on very low heat and leave to poach for approximately 45 minutes until the garlic is cooked through. The oil should just tremble, that is to cook just under the simmer point.

    Check regularly after 30 minutes as the cooking time will depend on the size of the cloves.

  3. Remove from the heat and allow to cool. 

    Transfer the cloves, herbs and peppercorns into sterilised glass sealable jars.

    Cover  the cloves completely with the cooled garlic oil.

  4. Seal, label and store in a cool dark place in the kitchen or pantry. Allow the garlic to mature for approximately 2 weeks before using. 

    Once opened store in the fridge and use within 2 months.

NOTES

  • Preserving in oil is a simple and versatile method that’s comprised of a two-part process. Cooking either in brine, vinegar or oil and then covering the preserve completely in good quality olive oil to exclude air and bacteria.
  • When removing the garlic cloves for use from the oil, always use a clean spoon to prevent any contamination.
  • As the garlic continues to infuse in the oil, its aroma and flavour will develop.
  • Once the cloves have been used, keep the flavoured oil for cooking or for salad dressing. 
  • Garlic has a low acid content and preserving uncooked garlic in oil can develop botulism, a life-threatening toxin, which can lead to food poisoning. 
  • The Italians prepare a number of  cooked vegetables, sometimes mixed together,  in oil that's used as part of an anti-pasti. This is the traditional first course of a formal Italian meal. They refer to preserving in oil as sott'olio which literally means under oil.