How to Make Garlic Confit

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Peel the cloves from 2 heads (or more) of garlic.

Place the cloves in a small saucepan and pour in enough olive oil to cover them, 1/2 to 3/4 cup for 2 heads.

 

Over medium heat bring the oil to just a hint of a simmer, then reduce the heat to as low as it can go. You want to poach the garlic, not simmer it. Cook for about 45 minutes, until the garlic is soft and tender, but not falling apart.

 

Transfer the garlic with a slotted spoon to a clean jar and pour the oil in to cover the cloves.

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Cool the mixture to room temperature. Cover the jar tightly and keep refrigerated for several weeks, or freeze for several months. (Keep the cloves covered in oil and be careful about using a clean spoon to dip into the jar).

 

As a variation, add rosemary and/or thyme to the saucepan along with the garlic to cook.

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If you have an Instant pot (pressure cooker) Put garlic in pan and cover with oil. Seal pot and cook on manual for four minutes. Release pressure and let cool. Make sure the pot is off while cooling.