Garlic confit

Garlic confit is one of those quietly magical things that once you’ve made it, you’ll wonder how you ever lived without it. A handful of garlic cloves, a good glug of olive oil, a sprig or two of rosemary… slow-cooked until the cloves are soft, golden and completely mellow. No sharpness, just sweet, savoury richness.

It’s super easy to make and incredibly versatile to use. I almost always have a jar of it stashed in the fridge, ready to be pulled out for a flavour boost.

Here are a few ways I love using it:

Mashed into toast (heaven with avocado or a poached egg on top)
Whisked into salad dressings or mayo for a mellow garlicky twist
Mashed into potatoes or stirred through risotto or pasta
Spread onto pizza bases or focaccia before baking
Tossed through roasted veggies
Blended into hummus or dips

You can also use the garlic-infused oil for cooking or drizzling—it’s gold.

It’s a simple little kitchen trick that makes you feel just a bit more put-together during the week. Fancy toast? Done. Boring leftovers? Transformed. Bland pasta? Not on garlic confit’s watch.

Ingredients for one jar of garlic confit:

3 large heads of garlic
1¼ – 1½ cups extra virgin olive oil
2 large sprigs rosemary

Let’s go:

Break up and peel the cloves from your garlic heads. Pop into a small pot.
Cut your rosemary sprigs in half and place on top of the garlic.
Cover the cloves with olive oil.
On a medium heat, bring the oil to a simmer and then immediately lower the heat to low (I use a simmer mat).
Slowly poach the garlic in the olive oil until still whole, but soft and tender (around 45 min).
Using a clean slotted spoon, transfer the garlic into a clean glass jar. Pour the oil over the top, pop on a lid and refrigerate once it has cooled down.

A few notes on storage:

Because garlic is a low-acid vegetable, it’s important to store your confit properly to avoid any nasties (like botulism—no thanks). Always use clean jars and utensils, keep the cloves fully submerged in oil and store it in the fridge. It will keep well for about 2-3 weeks, though mine rarely lasts that long because I use it in everything.

Let it come to room temperature before using, as the oil solidifies a bit in the fridge. And don’t be tempted to keep it on the counter—this one really does belong in the fridge.