Altus

Garlic Confit

Whole garlic cloves slow-cooked in olive oil until soft, sweet, and spreadable. You get two staples at once: mellow, jammy cloves and a deeply fragrant garlic oil to keep on hand for everything.

Yield1 cup cloves + oilPrep10 minutesTotal1 hour

Ingredients

  • 2 headsgarliccloves separated and peeled
  • 1 cupolive oilenough to fully submerge the cloves
  • 2 sprigsfresh thymeoptional
  • 1bay leafoptional
  • 1 pinchfine sea salt

Equipment

  • Small oven-safe dish or saucepan
  • Clean jar with a tight-fitting lid

Directions

  1. 1Heat the oven to 250°F (120°C).
  2. 2Place the peeled garlic cloves in a small oven-safe dish. Add the thyme and bay leaf, if using, and a pinch of salt.
  3. 3Pour in enough olive oil to fully submerge the cloves.
  4. 4Bake, uncovered, for about 45 minutes to 1 hour, until the cloves are soft, golden, and easily crushed with a fork. They should never fry or brown hard.
  5. 5Let cool to room temperature in the oil.
  6. 6Transfer the cloves and oil to a clean jar, making sure the cloves stay submerged, and refrigerate.

Notes

  • Keeps in the refrigerator for up to 2 weeks, with the cloves fully submerged in oil.
  • The garlic oil is the bonus prize: use it for salad dressings, roasting vegetables, or brushing onto toast.
  • For food safety, keep it refrigerated and always use a clean spoon — never leave garlic-in-oil at room temperature.
  • Smash a clove or two into pasta, mashed potatoes, or a pan sauce for instant depth.