Garlic confi is a must-have if you are a lover of garlic flavors spread on your slice of bread, mixed into mashed potatoes, added to soups, mixed into butter, added to salad dressings, or really anything that you enjoy eating with garlic.
All you need to make garlic confit is a few simple ingredients: whole garlic bulbs or a store-bought pack of pre-peeled garlic cloves, olive oil, fresh herbs of your choice, black pepper, and a pinch of salt.
There are two methods for making Garlic confi, either in a deep dish with olive oil which flavors the oil infuses the oil with garlic flavor, and baked confi using whole garlic clove drenched in olive oil and baked.
The first method will provide you with garlic and garlic-flavored oil that you can store up to 3 months in the freezer, while the second method is the oil-drenched garlic bulb which will give you individual savory garlic cloves you can spread on your favorite Italian Bread.
For the first infused oil method place the garlic cloves, herbs, salt, and pepper in a high-sided baking dish. Pour the oil over top and bake for 45 minutes at 325 degrees or until the cloves are golden brown and tender.
Let the garlic and oil cool completely then transfer the mixture to a jar with a tight-fitting lid. Store in the refrigerator for up to three weeks or in the freezer for up to three months.
The second method is to take a whole garlic bulb, chop off the top, peel away the paper skins, and place them in a baking dish or sheet.
Add salt and pepper to the bulb, now pour a good amount of olive oil into the garlic bulb, place in the oven at 400 for 40 mins.
This method will give you a beautiful roasted garlic with individual cloves that will be crisp on the outside and soft in the inside. This way you may take each clove off individually and spread it directly onto your buttered piece of French bread.
I guarantee once you make this you will never want to live without it!