Confit Garlic

Words by Vicki Ravlich-Horan Images by Ashlee DeCaires

Confit Garlic

Confit simply means cooking in oil. Slowly cooking garlic in olive oil gives you beautiful soft garlic with a more subtle flavour than raw to use in cooking, spread on sandwiches, add to aioli and dressings and more.

With New Zealand garlic back in season, this is the perfect time to confit garlic and reap the benefits of always having a flavourful oil and preserved confit garlic on hand.

To make, simply peel your garlic cloves and cover with extra virgin olive oil. If you like, you can add some thyme or rosemary. Cook in the oven at around 120°C for an hour to an hour and a half or until the garlic is super soft.

Allow to cool completely before placing in a jar and storing in the fridge for up to two weeks.  You can extend the life if you seal in hot steralised jars, but once opened consume within a week- 10 days.

Aglio Olio

With a jar of confit garlic in the fridge you can have a tasty bowl of pasta ready in the time it takes you to cook the pasta. Simply cook your spaghetti pasta in a large pot of boiling water. When it is nearly cooked, for every serving, heat a generous spoonful of the confit garlic oil in a pan, making sure you get a few of the garlic cloves. Smash the garlic up and add a dash of dried chilli flakes (optional).

Add the cooked pasta with a little of the cooking water and a generous amount of grated parmesan.  Stir to combine and serve.

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