Garlic Confit with Rosemary The image shows a pot on a stove with a stew or soup inside. It looks like it contains beans, possibly some meat, and is seasoned with herbs. There’s a metal spoon in the pot, suggesting it was recently stirred or is ready to be served.

Discover a simple yet flavorful Garlic Confit recipe infused with rosemary and sea salt. Perfect for spreading on bread or adding rich, roasted garlic flavor to your dishes.

The image shows a clear glass jar on a stove, filled with sliced fruit submerged in a liquid. A green funnel is placed on top of the jar, suggesting that the liquid was recently poured in.
The image shows a transparent glass jar with a metal lid, filled with what looks like pickled mushrooms. The jar is placed on a surface, and the background is slightly blurred, drawing attention to the jar itself.

Garlic Confit with Rosemary

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Side Dish
Cuisine American
Servings 1 cup
Calories 70 kcal

Ingredients
  

  • 2 cups of peeled garlic cloves
  • 1 cup of extra virgin olive oil or enough to completely submerge the garlic
  • 2-3 sprigs of fresh rosemary
  • 1 teaspoon of sea salt adjust to taste

Instructions
 

Prepare the Garlic and Rosemary:

  • Peel the garlic cloves if not already peeled.
  • Rinse the rosemary sprigs and pat them dry.

Combine Ingredients:

  • Place the peeled garlic cloves in a small saucepan or oven-safe dish.
  • Add the rosemary sprigs on top of the garlic.
  • Pour the olive oil over the garlic and rosemary, ensuring the garlic cloves are completely submerged.
  • Sprinkle the sea salt over the top.

Cook the Confit:

  • Stovetop Method: Place the saucepan over the lowest heat setting on your stove. Cook for about 45 minutes to 1 hour, until the garlic is tender and can be easily pierced with a fork. Make sure the oil stays at a gentle simmer and does not boil.
  • Oven Method: Preheat your oven to 250°F (120°C). Place the dish with the garlic and oil in the oven and bake for about 1 to 1.5 hours, until the garlic is tender.

Cool and Store:

  • Remove the saucepan or dish from the heat and let it cool to room temperature.
  • Once cooled, transfer the garlic, rosemary, and oil to a clean jar with a tight-fitting lid. Ensure the garlic is fully submerged in the oil.
  • Store the garlic confit in the refrigerator for up to 2 weeks.

Notes

• Use the garlic confit as a spread on bread, mix it into pasta, or add it to your favorite dishes for a rich, roasted garlic flavor.
• The infused oil can also be used for cooking or as a flavorful addition to salads and other dishes.
Keyword garlic confit, garlic confit with rosemary
The image shows a transparent glass jar with a metal lid, filled with what looks like pickled mushrooms. The jar is placed on a surface, and the background is slightly blurred, drawing attention to the jar itself.