Simple Garlic Confit with HerbsPhoto by Chelsea Kyle, food styling by Rhoda Boone
Recipe information
Total Time
1 hour (plus cooling time)
Yield
Makes about 4 cups
Ingredients
9–10 heads of garlic (about 3 cups cloves)
9–10 sprigs of thyme or another woody herb like rosemary
3 cups olive oil
Preparation
Step 1
Peel garlic cloves and place in a medium heavy saucepan. Stir in thyme and oil. Cover and cook over very low heat (you want the garlic to gently poach, not deep fry!), about 30 minutes. Small bubbles will rise from the garlic, but don't let the oil simmer. The oil temperature should not go above 200°F. To test for doneness, spear a clove with a fork. If it's very soft, turn off heat; if not, poach 10–15 minutes more.
Step 2
Remove pan from heat, keep covered, and let cool to room temperature. Using a clean spoon, divide garlic and herbs among resealable glass jars. Fill jars with cooking oil, seal, and chill.
Do Ahead
Step 3
Garlic confit can be chilled for up to 4 months.
Recipe notes
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Yes, garlic has a season. Yes, you can extend that season.
Yes, garlic has a season. But when you turn that garlic into confit, the seasons extends...and extends...
