Garlic Confit
Whole cloves poached in olive oil and herbs
Prep Time 15 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 15 minutes mins
Course Appetizer, Side Dish
Cuisine French, Mediterranean
Servings 1 ontainer
Calories 400 kcal
- 400 Grams Garlic pealed and clean
- 3 Branches of Fresh Thyme
- 1 tbsp Fresh Oregano
- 2 Small Shallots (optional)
- 1.5 - 2 cups Olive Oil (or more) the oil should cover the cloves
Peal and clean the Garlic cloves and the shallots
Put all the ingredients in a small seep cooking pot and pour in olive oil until all is covered.
Simmer on a very low heat
you should see tiny bubbles while it cooks. the poaching should be very gentle and slow
traditionally the garlic is not supposed to gain any color or browning. i myself tend to wait until its slightly golden, it takes about 1.5h - 2h
once ready let cool and when completely chilled transfer the content to a glass container. make sure that the oil covers the garlics and onions. keep refrigerated up to 3 months.
Keyword Garlic Confit, Poached Garlic, Slow Cooked