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Garlic confit- garlic cooked in oil to produce garlic oil and roasted garlic

Garlic Confit (GF) (V)

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Course: Condiments, Dressings, Ingredient
Cuisine: American, French
Keyword: Confit, Dressings, Garlic, Ingredient, Oil, Olive Oil, Rosemary, Vinaigrette
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 0
Author: Chef Tony Zentgraf
A great thing about this recipe is not set in stone, you can modify as you want, which is why I have 2-3 for garlic and 2-3 cups for Olive Oil.
The two main things are the ingredients need to be covered in Oil and low and slow on the temperature and time.
Give some variations a try. Add some peppercorns.
Try an asian variation to do some mock chili oil, Garlic slices, chili flakes, vegetable oil and sesame oil and some sichuan peppercorns.
Cooking on a pellet smoker would give the chili oil a unique taste.
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Recipe Multiplier

  • 3 ea Bulbs of Garlic peeled and ends trimmed
  • 1 ea Sprig of fresh Rosemary
  • 3 cups Cups of Olive Oil

Instructions

  • Preheat the pellet smoker or oven to 300-325 degrees
  • Peel the garlic and trim the ends from the cloves
  • In a small oven safe pot, combine all ingredients.
    Garlic and rosemary in vegetable oil before going into the oven or smoker to make garlic confit
  • Place the pot in the pellet smoker or oven.
  • Cook for 45 minutes do not disturb the confit process.
  • At 45 minutes, pierce the garlic to see if the garlic is soft enough.
    You do not want to brown the garlic. Low and slow is key.
  • If the garlic has some resistance cook for 5-10 minutes longer.
  • Remove from the smoker or oven and place on the stove to let the oil steep until cooled.
    Garlic confit- garlic cooked in oil to produce garlic oil and roasted garlic
  • Separate the garlic from the oil and store in separate containers.
    The oil will most likely solidify in refrigeration and it is easier to separate the garlic before refrigeration or you will be fishing for garlic in solidified olive oil.

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