Stovetop garlic confit is a simple staple recipe that I make over and over again. With minimal effort you can have confit garlic that is perfect to add to so many recipes or simply serve on toast.
What is garlic confit
Garlic confit is garlic cloves that have been slowly cooked in olive oil. It has less of a bite than raw garlic and the softness of the garlic makes it perfectly spreadable. It is delicious with crusty bread, smashed into a vinegarette, or added to your favorite protein.
How to make stovetop garlic confit
With just two ingredients, you have mouthwatering garlic confit!
- Add the peeled and trimmed garlic and olive oil to a small saucepan. Make sure the olive oil is completely covering the garlic.
- Heat the pan on medium heat until simmering. Reduce the heat to low and continue to slowly simmer for 30-40 minutes, or until the garlic is soft all the way through.
- Allow the garlic to cool before transferring to an airtight container and storing in the refrigerator for up to 2 weeks.
You can add in whole thyme or rosemary sprigs or crushed red pepper flakes when simmering for additional flavor.
How to serve this garlic
Garlic confit is an excellent staple to keep on hand! In addition to the soft garlic, you can use the garlicky oil for recipes too. Here are some of my favorite ways to enjoy it:
- Spread on toasts, crostini, or crusty bread
- Smashed up into a vinegarette
- Mixed with butter to make a garlic confit compound butter
- Served in a small bowl on a beautiful charcuterie board
- Smashed and tossed with hot pasta, butter, parmesan, and pasta water
- Stirred into mashed potatoes
- With steak or your favorite protein
- Add to a sandwich (this would be incredible on a steak sandwich!)
How to store garlic confit
Unproperly stored garlic can be dangerous and cause botulism. After making the garlic confit, allow it to cool completely then transfer it to an airtight container. Garlic confit must be stored in the refrigerator. When properly stored, it can last up to 2-3 weeks in the fridge. Be sure to use a clean spoon or fork when taking some out to use to prevent bacteria from being transferred to it.
Garlic confit may solidify in the fridge, which is okay! You can pick out the cloves from it or reheat the oil.
If you make the recipe for stovetop garlic confit, I'd love to know what you think in the comments below! I hope you try it out and it turns into a staple in your home.
Stovetop Garlic Confit
- 2 heads of garlic peeled and brown stems removed
- 1 cup olive oil
- Add the garlic and olive oil to a small saucepan (add additional olive oil if the garlic is not fully covered). Heat the pan on medium heat until simmering, reduce to low and simmer for 30-40 minutes, or until the garlic is very soft. If the oil begins to boil, reduce heat even more.
- Allow the garlic confit to cool before transferring to an airtight container and storing in the refrigerator.
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