Garlic Confit (In The Oven)

If you love garlic, this technique will change your life. Fill a saucepan up with peeled garlic and cover it with oil. Place the garlic in a 200° Fahrenheit oven for 3 hours- and I know it sounds like a lot of time but you literally don’t have to do anything except stick it in the oven. It’s called Garlic Confit and it’s going to award you with roasty, toasty, smashable spreadable garlic cloves that do NOT leave you with dragon’s breath. Pour the confit and the garlic laced oil in a resealable jar and keep in the fridge for at least a few months. This’ll last a long time if you don’t eat it first. 🤘🏼 Adam

Yield: 1 cup Garlic Cloves

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Garlic Confit! (In the Oven)

Cook time: 1 HourTotal time: 1 Hour

Ingredients

• 1 cup Garlic Cloves, peeled
• Olive Oil, enough to fully cover the garlic

Instructions

1. Preheat your oven to 300°F (150°C).
2. Place the peeled garlic cloves in a small baking dish. Make sure the dish is deep enough to allow the cloves to be fully submerged in olive oil.
3. Pour olive oil over the garlic cloves until they are completely covered.
4. Carefully place the baking dish in the preheated oven.
5. Let the garlic and oil mixture cook for about 45 minutes to 1 hour. You'll know it's done when the garlic cloves are lightly golden and very soft.
6. Remove the baking dish from the oven and allow it to cool.
7. Once cooled, you can transfer the garlic confit (garlic and oil) to an airtight container. Make sure the cloves are covered with oil to keep them well-preserved.
8. Store in the refrigerator for up to 2 weeks.

Adam's Notes

• You can use garlic confit in a variety of ways - spread it on toast, blend it into a vinaigrette, or stir it into mashed potatoes for a luxurious touch.
• Botulism is a rare but potentially dangerous type of food poisoning that can occur when garlic is stored in oil at room temperature, such as in garlic confit. The bacteria Clostridium botulinum thrive in oxygen-deprived environments, like oil, producing toxins that lead to botulism when ingested. However, botulism can easily be prevented by storing the garlic confit in the refrigerator and consuming it within two weeks, or by acidifying the oil with a source of vinegar or lemon juice before adding the garlic. Additionally, heating the garlic confit to an internal temperature of 185°F (85°C) for at least five minutes before consuming can kill the bacteria, making the confit safe to eat. Despite these risks, botulism cases are extremely rare, with only about 20 cases of foodborne botulism reported in the United States each year.