Ingredients
Confit
- 150 g peeled fresh garlic cloves firm, undamaged cloves, similar sizes
- 250 ml olive oil about 227 g; enough to cover garlic in a snug dish
Equipment
- Small ovenproof baking dish
- Foil or oven-safe lid
- Rimmed baking tray
- Clean spoon
- Small shallow food-safe storage containers
Instructions
Cook and store safely
- Heat the oven to 250°F (120°C). Choose a small ovenproof dish that holds the garlic snugly. Put the peeled cloves in the dish and add the olive oil so the garlic is fully submerged. If your dish is too wide, use a smaller dish rather than leaving cloves exposed.
- Cover with an oven-safe lid or foil and set on a rimmed baking tray. Cook gently for about 90–120 minutes, checking from 90 minutes, until a large clove mashes easily with a spoon and the cloves are pale golden. The oil should show gentle activity, not vigorous frying. Timing depends on clove size and your oven.
- Remove carefully; the oil is hot. Use a clean spoon to take only the portion needed for immediate serving. Transfer the remaining garlic and oil promptly into small shallow heat-safe food containers and refrigerate immediately at 40°F (4°C) or below. Do not leave the batch on the counter to cool for hours.
- Label with the preparation date and use both garlic and oil within four days. Freeze small portions promptly if you will not use them within that period. This recipe is not a shelf-stable or canning process.
- Discard any prepared garlic-in-oil mixture left at room temperature for more than two hours. Do not rely on smell, appearance or a taste test to establish safety.
Nutrition
Calories: 140kcalCarbohydrates: 3.1gProtein: 0.6gFat: 14.2gFiber: 0.2g
Video
Video credit and storage correction: Chef Studio demonstrates the same gentle oven-cooking method. Follow this card’s storage rule, not the video’s two-week refrigerator suggestion: refrigerate immediately and use within four days, or freeze promptly. This homemade garlic-in-oil mixture must not be stored at room temperature.
Notes
Storage is mandatory: refrigerate immediately in small shallow containers at 40°F (4°C) or below and use within four days, or freeze promptly for longer storage. The limit applies to both garlic and oil. Discard any mixture left at room temperature for more than two hours. This is not a shelf-stable preserve or canning recipe.
Nutrition is estimated per one-sixteenth of the complete batch from 150 g garlic and about 227 g olive oil. All oil is included. A portion consisting mainly of cloves will have different values. Bread and other serving accompaniments are excluded.