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If you ever had roasted garlic, you’ll know how versatile it is. What is Garlic Confit? Well it’s extremely similar to roasted garlic, just without the time and the heat radiating from your oven (so perfect for all these hot Summer days).
Essentially, you add unpeeled garlic cloves to a small saucepan, cover with really good EVOO, add aromatics and herbs, and slowly simmer over the stove top for 30-45 minutes. The end result is slightly sweet and buttery-soft.
The reason why it’s the most versatile condiment is because you can literally put that sh*t on everything! No really, here’s some dishes I used it on:
- Spread it on toast with flaky salt
- Add it to your next pomodoro in place of raw garlic
- Mashed potatoes
- Compound butter
Add the garlic cloves, thyme, and dried chilies to a small saucepan. Completely cover with really good EVOO, and turn the heat to medium-low.
Once the oil begins to simmer, lower the heat to low and continue to cook for 30-45 minutes or until soft and caramelized.
The end result - slightly sweet and buttery-soft. It spreads like butters.
Transfer the garlic confit to a jar, and top with remaining cooking oil. It will last in your fridge for up to 3 months.
- 3-4 heads of garlic, separated and peeled
- 2-3 sprigs of thyme (can also use rosemary or oregano)
- 2 dried Calabrian chili peppers
- Extra Virgin Olive Oil, as needed
- Add the garlic cloves to a small saucepan and completely cover with really good Extra Virgin Olive Oil. Add the chili, thyme, and any other herbs.
- Place the pot over medium-low heat and bring to a simmer. Once simmering, lower the heat to low. Continue to cook for 30-45 minutes or until the garlic is caramelized and soft.
- Transfer the garlic to a mason jar or other lidded container, top with remaining cooking oil. The garlic will last in the fridge for up to 3 months (if it can last that long).
- If you can find peeled garlic, you can use that as well. It will be easier and you won't make a mess trying to peel all the garlic.
- If you're trying to find dried calabrian chilies, head on over to my website where I have an affiliate link to the chilies I used. You can also use a pinch of red pepper flakes.