Garlic Confit | FoodByMaria Recipes

Vegan Appetizers

Delicious, Buttery Garlic Confit

Prep

10 minutes

Cook

30 minutes

Yield

1 Large Jar

This garlic confit recipe is so garlicky and delicious. It’s also so incredibly versatile because you can use it on ANYTHING!!! Seriously though, throw this garlic confit into wraps, sandwiches, pasta, salads, on toast, you name it, it’s delicious. I eat this stuff like butter and it’s so sweet and delicious. 

Why you’ll love this garlic confit recipe:

  • It’s so versatile, you can eat it on everything 
  • It’s perfect for the garlic-lovers in your house
  • Garlic is loaded with health benefits and can boost your immunity
  • It’s very flavorful
  • Can be slow-cooked with whatever you like

Jar of garlic confit next to a fresh salad and avocado.

Close-up of garlic confit in infused olive oil

How do you make garlic confit?

This garlic confit recipe is so simple to make but is jampacked with flavor. God, I love garlic. Here’s how you make it:

  1. To a medium-large sized saucepan/pot add all the ingredients and over on low (do not boil) for around 30 minutes or until garlic is perfectly buttery and creamy
  2. Use a slotted spoon to transfer the garlic to a large jar and store for up to 3-4 month in the fridge, or up to 10 days on the counter

The best part of this garlic confit recipe (okay, well except for the garlic itself)? The leftover infused garlic oil when you’ve finished eating all the garlic is a dream. You can throw it into anything you use oil in, like mayo or hummus, or drizzle it on a salad. It’s so flavorful!

TIP: Slow cook your garlic with anything you like. I did thyme and peppercorns, but you could do any spices, lemons, or even chilis!

Jar of garlic confit next to jar of infused olive oil.

Jar of garlic confit next to jar of infused olive oil.

What are the health benefits of garlic? 

Garlic has so many proven health benefits. Yeah, it may give you stinky breath, but it’s so delicious and good for you. Here are just some of those benefits it offers:

  • High it nutrition, but low in calories
  • Can combat sickness, including the common cold
  • The compounds in garlic can help reduce blood pressure
  • Can help lower cholesterol levels
  • Loaded with antioxidants
  • Can help detoxify heavy metals from your body
  • Can improve bone health

The best part? Garlic is so easy to incorporate into your diet. Throw it in just about any savory dish you are cooking up, add it to salad dressings or dips, the list goes on, and on. What’s your favorite way to eat it?

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Delicious, Buttery Garlic Confit

  • Author: Maria Koutsogiannis
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 1 Large Jar 1x
  • Category: Vegan Appetizers, Vegan Comfort Food
  • Cuisine: Mediterranean Inspired
  • Diet: Vegan

Description

This delicious garlic confit recipe is versatile, and easy-to-make, plus you can eat it on just about anything.


Scale

Ingredients

810 sprigs of fresh thyme

1 tbsp. black peppercorns

1 tsp red chili flakes – optional

2 small bay leaves

2 1/2 cups pure olive oil


Instructions

To a medium-large sized saucepan/pot add all the ingredients and over on low (do not boil) for around 30 minutes or until garlic is perfectly buttery and creamy.

Use a slotted spoon to transfer the garlic to a large jar and store for up to 3-4 month in the fridge.


Notes

Will last on the countertop for around 10 days before needing the fridge.

Use in things like butter, spread, dips and sauces.

Eat with salads, sandwiches, wraps, pasta… honestly, the possibilities are limitless.

Keywords: vegan, vegetarian, butter, tomatoes, potato, bread, spread, recipe, lemon, oven

 

Rachel

So easy! So delicious! Sure to impress! People will think you worked really hard on this… (well, peeling garlic isn’t a breeze.) its sooooo yummy! My husband described this as “fire” and all I added was olive oil, garlic, and Italian spices. Also, I made a small batch- one layer of garlic and enough EVOO to cover everything. That’s it! Easy peazy, garlic confity!

Maria Koutsogiannis

THE BEST!!! Thanks so much for the love, Rachel!

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