Garlic Confit

whole30 compliant

I love this garlic confit recipe because it is so easy, and it’s a must have in my kitchen. To start, garlic confit is made from whole peeled garlic cloves, fresh bay leaves, and thyme. Then, it is slowly simmered in olive oil until the garlic is soft and golden brown.

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Ways to use garlic confit.

First of all, you can use garlic confit in any recipe that calls for minced garlic. For example, think mashed potatoes, sauces, and soups. Whenever I roast vegetables and potatoes, I also add a few cloves to the pan. In addition, it would be so good in my Whipped Feta Dip. Another favorite of mine is to smash the cloves and mix them into ghee with fresh herbs to make a compound butter. Then, I spoon it on top of steak or roasted vegetables. Overall, it has a deep garlic flavor with a little sweetness, so it really sends any recipe over the top.

More Ways to Use This Garlic Confit

Once you have a jar of garlic confit ready to go, you’ll find yourself reaching for it in almost everything. Here are some of my favorite ways to use it:

Sauces and Dressings

• Blend a few cloves into homemade avocado oil mayo for an easy garlic aioli.
• Whisk the garlic oil with lemon juice, Dijon mustard, and fresh herbs for a simple salad dressing.
• Mash cloves into chimichurri with parsley, oregano, and red wine vinegar.
• Stir into a creamy cashew Alfredo sauce for deep, rich flavor.

Sides

• Mash into potatoes, sweet potatoes, or cauliflower.
• Toss roasted carrots, brussels sprouts, or broccoli with the cloves and garlic oil.
• Brush smashed potatoes with garlic oil before roasting them until crispy.
• Sauté spinach, kale, or green beans in the garlic oil and finish with a few smashed cloves.

Entrees

• Tuck cloves under the skin of a Whole Roasted Chicken before roasting.
• Mix smashed cloves into ghee with fresh herbs and melt over a hot steak.
• Toss with shrimp, lemon, and parsley over zucchini noodles for an easy scampi.
• Mix into burger patties or meatballs.
• Stir into soups, stews, and chili for extra depth.

Breakfast

• Fold into scrambled eggs or this Paleo Spinach Feta Frittata.
• Add to a breakfast hash with potatoes, peppers, and sausage.

Snacks and Entertaining

• Mash into guacamole for a garlicky twist.
• Mix into the filling for deviled eggs, would be delicious in my Paleo Millionaire Bacon Deviled Eggs.
• Serve a small bowl of confit on a charcuterie board with olives, cured meats, and fresh veggies.
• Drizzle the garlic oil over sliced tomatoes with fresh basil and flaky sea salt.

Tips for the Best Garlic Confit

• Save time with pre-peeled garlic. Peeling two cups of cloves takes a while, so grab a bag of pre-peeled cloves from the produce section.
• Keep the heat low. Cooking the garlic slowly at a low temperature gives you soft, sweet, golden cloves instead of bitter, burnt ones.
• Cover the cloves completely. Make sure the olive oil covers all of the garlic so every clove cooks evenly.
• Use a small baking dish. A smaller dish means you’ll need less oil to cover the garlic.
• Switch up the herbs. Try rosemary, oregano, or a strip of lemon peel in place of the thyme and bay leaves.

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Ingredients

• Garlic
• Olive oil
• Bay leaves
• Fresh thyme

This is so simple to make.

• To start off, preheat oven to 300 degrees. In a small baking dish, add in the peeled garlic cloves. Top with olive oil, making sure to completely cover the garlic. Toss in the bay leaves and fresh thyme.

• Bake for 50 minutes. You want the garlic to be golden brown and soft. Let cool.

• Remove herbs and place the garlic cloves in a small jar or two. Cover the garlic cloves with the olive oil. Reserve the remaining oil to use in salad dressings. Label with name and date. Place in the refrigerator for up to 4 days. This can also be frozen for up to 3 months. *Tip- make extra and use for a hostess gift. Add a cute tag and ribbon and include how to use the garlic confit. Useful and creative.

How to Store Garlic Confit

Garlic confit and the garlic oil should always be kept in the refrigerator, never at room temperature. Store them in a sealed jar and use within 4 days.

For longer storage, freeze it! Spoon a clove or two with a little oil into each section of an ice cube tray, freeze until solid, and then transfer the cubes to a freezer bag. They’ll keep for up to 3 months, and you can toss a cube right into a pan, soup, or mashed potatoes without thawing.

Cobram Estate Olive Oil has become a go to olive oil for me and I love that it has a spout on the bottle.

Why I love this.

This recipe has become a staple in my house and I must have a jar of this in my refrigerator at all times. This really is so versatile and the flavor is amazing. Anytime I am in the kitchen I wind up grabbing this garlic and using it in all of my recipes. I have smashed a few of the garlic cloves and put in my homemade salad dressing. Make sure you save any of the oil once you use up the garlic. I love the garlic flavor and I use this in place of regular olive oil. I cook vegetables in it, pan sear potatoes with the oil, use in marinades or salad dressings.