Is Smashable Garlic Confit As Mind-Blowing As They Say?

Ingredients

• 3 heads Garlic (peeled cloves, about 1.5 cups)
• 2 cups Olive Oil (extra‑virgin, enough to fully submerge the garlic)
• to taste pinch Sea Salt (added when serving, optional)
• 1 sprig Fresh Rosemary (optional) (adds herbaceous flavor if desired, can be omitted for neutral oil)

Instructions

1. Peel the garlic

   Separate the cloves by pressing the head upside down. Place the cloves in a bowl, pour boiling water over them for 30‑60 seconds, then transfer to a bowl of ice water. The skins will slip off; use a paring knife to help if needed.

   Time: PT15M

2. Combine garlic and oil

   Place the peeled cloves in a small oven‑safe pot or ceramic dish. Pour olive oil over them until the cloves are completely submerged, leaving a little headspace.

   Time: PT5M

3. Preheat the oven

   Set the oven to 200°F (93°C) and let it come to temperature.

   Time: PT10M

   Temperature: 200°F

4. Cook the garlic confit

   Cover the pot with a lid or foil and place it in the oven. Bake for 2 hours 45 minutes, checking halfway that the oil stays around 200°F. The cloves should become soft, buttery, and a light golden color.

   Time: PT2H45M

   Temperature: 200°F

5. Cool slightly

   Remove the pot from the oven and let it sit for about 10 minutes until the oil is warm but not hot.

   Time: PT10M

6. Store the confit

   Transfer the garlic and oil to a clean, sterilized jar. Seal and refrigerate. The confit will keep for 2 weeks in the fridge or up to 3 months in the freezer.

   Time: PT5M

7. Serve (optional)

   Spread the soft garlic onto toasted bread, add a pinch of salt, or stir a spoonful into pasta, rice bowls, or cheese boards.

   Time: PT5M

Nutrition Facts

Calories

660

Protein

1 g

Carbohydrates

2 g

Fat

73 g

Fiber

0.5 g