Garlic Confit

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Garlic Confit

Garlic Confit

Note: This recipe is a modified version from the cookbook Gjelina.

2 cups olive oil, or more as needed
8 heads garlic, cloves separated and peeled
12 fresh thyme sprigs
3 bay leaves, bruised

Preheat oven to 350.

In a medium baking dish, combine olive oil, garlic, thyme and bay leaves. The garlic should be completely covered. Bake until the garlic cloves are soft, fragrant, and lightly browned but still hold their shape, about 45 minutes to an hour. Remove from oven and let cool to room temperature.

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4 Comments

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  1. I just saw your Instastory about this. We’re already doing your marinades onions. Time to add the garlic to our arsenal!

    How long does it last? And how do you store it?

    Thanks!

  2. Meredith Parnell May 22, 2017 — 7:53 pm

    I would also like to know about storage and how long it keeps. Also…can you recommend a favorite olive oil? This info might be on the blog already…I’m going to go exploring now 🙂

  3. This may be a silly question- but can you reuse the oil ? Or does it have to be discarded?

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