Homemade Garlic Confit Recipe with Extra Virgin Olive Oil | Sarah & Olive

If you've planted garlic this year, chances are you've either harvested it already or you're wondering if it's ready. I recently harvested mine and ended up with enough to fill a decent-sized jam jar. In the light of the carnage slugs have been inflicting on nearly everything else in the garden recently, it definitely felt like a triumph. On a whim I decided to have a go at making garlic confit with it. It's a very easy process involving nothing more taxing than trimming and peeling - perfect for a Sunday afternoon.  We've been literally dining out on it ever since. 

So, in case you haven't come across this technique before here are the basics:

What does confit mean?

Confit comes from the French word "confire" to preserve and it's a technique used for fruit, veg and meats whereby an ingredient is slowly cooked at a low temperature (200°F (95°C)) over a couple of hours until it is soft and very tender. The oil stays well below the boil or even a simmer at this temperature and just gently bubbles. You don't need to use a super fancy olive oil for the job, an everyday one like 1640 Picual or Arbequina or a 5 litre drum like the one from Nobleza del Sur or Dehesa de la Sabina is perfect. 

What does garlic confit taste like?

The sharp bite of raw garlic disappears completely and is replaced by a rich, mellow flavour that adds depth to almost any dish. It's super garlickly but sweet.

How to use garlic confit

One of the best things about making garlic confit is that you end up with two great  ingredients. The garlic itself becomes silky, sweet and so soft that you can spread it on toast or simply add it to dressings, sauces and pastas. Make a paste with some flakey salt with a mortar and pestle and stir that into a pot (or tin) of beans then top with fresh herbs for a simple side.

Then there's the oil - the process infuses the oil with lots of garlic which is great for adding flavour to dishes. Use it to fry summer veggies for pasta dishes or grain salads. Drizzle it on bread or over soups.

Which olive oil is best for garlic confit?

For this batch, I used Dehesa de la Sabina Organic Extra Virgin Olive Oil. Harvested slightly later in the season than many of our early-harvest oils, it has a softer, more rounded flavour profile that makes it particularly good for this kind of technique. 

Garlic Confit Recipe

Ingredients

• Fresh garlic trimmed. I had enough to fill a jar or about 8-10 heads of garlic
• 300ml Dehesa de la Sabina Organic Extra Virgin Olive Oil
• Fresh rosemary (a couple of sprigs)- optional

Garlic Confit Recipe

Ingredients

• Fresh garlic trimmed. I had enough to fill a jar or about 8-10 heads of garlic
• 300ml Dehesa de la Sabina Organic Extra Virgin Olive Oil
• Fresh rosemary (a couple of sprigs)- optional

How to make garlic confit

1. Separate the garlic cloves and peel them. The newer garlic might be tricky to peel as the skin is very thin. Don't worry, it doesn't need to all come off and you can get rid of it before you use it if you want.
2. Place the cloves along with the rosemary in a small saucepan and cover completely with the olive oil.
3. Heat over the lowest possible setting. The oil should barely tremble and certainly shouldn't fry the garlic.
4. Cook gently for 2-3 hours until the cloves are soft
5. Allow to cool completely.
6. Transfer the garlic and oil to a clean jar and store in the fridge. This will keep for 2 weeks. 

What to do with Garlic Confit - more ideas

Once you've made a jar, you'll find yourself reaching for it constantly. Here are some of my favourite ways to use it:

Spread on Toast

Mash a few cloves onto warm sourdough and finish with flaky sea salt. Add a dusting of Parmesan for extra flavour.

Stir Through Pasta

Toss the garlic and a little of the infused oil through freshly cooked pasta with Parmesan and black pepper. You can also toss some veg in the garlic infused oil and use these to make a sauce.

Upgrade Mashed Potatoes

Fold several cloves into mashed potatoes for extra richness and flavour. Take it so the next level and some grated vintage cheddar.

Add to Salad Dressings

Whisk a clove or two into vinaigrettes to create a mellow garlic dressing.

Spoon Over Beans and Lentils

Perfect for simple summer lunches and grain salads.

Finish Soups

A drizzle of garlic-infused olive oil can transform a bowl of vegetable soup.

Roast Vegetables

Toss courgettes, aubergines or peppers with some of the oil before roasting.

Build Better Sandwiches

Spread the soft garlic onto bread instead of butter or mayonnaise.

Make a Quick Aioli

Mash the garlic into mayonnaise for an instant shortcut aioli.

Serve with Cheese

The sweet, mellow garlic pairs beautifully with hard cheeses and a glass of wine.

I love recipes like this because they make the most of a seasonal glut. What started as a small patch of garlic planted on a bit of a whim last winter has become one of the most useful things in my fridge this summer. I'll definitely be planting more this autumn.