- Yield:Makes as much as you want
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Active time:
10 minutes - Total time:1 to 2 hours
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Rated:
Ingredients
- Garlic cloves, peeled and root ends trimmed
- Extra-virgin olive oil, as needed (see note)
Directions
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1.
In a saucepan, cover garlic with enough oil to fully submerge it.
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2.
Set over medium heat and bring to a bare simmer. Lower heat to maintain the barest simmer, so that you see some tiny bubbles on the garlic, but it’s not actively frying in the oil.
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3.
Cook, adjusting heat as necessary to maintain this minimal level of cooking activity, until the garlic is buttery soft and tan in color, 1 to 3 hours (exactly how long it takes will depend on the garlic you’re using, including it size and age, and how hot the oil is; raising the heat will move things faster but also shortchange you on the flavor development).
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4.
Transfer garlic confit and the cooking oil to a clean heatproof container, cover with plastic, and refrigerate immediately.
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5.
Refrigerated in its oil, the garlic confit can be kept for up to 2 weeks.
