Garlic Confit (GF) (V)

A great thing about this recipe is not set in stone, you can modify as you want,
which is why I have 2-3 for garlic and 2-3 cups for Olive Oil.

The two main things are the ingredients need to be covered in Oil and low and
slow on the temperature and time.

Give some variations a try. Add some peppercorns.

Try an asian variation to do some mock chili oil, Garlic slices, chili flakes,
vegetable oil and sesame oil and some sichuan peppercorns.

Cooking on a pellet smoker would give the chili oil a unique taste.

Servings: 0

Author:

Prep Time:
5 minutes

Cook Time:
45 minutes

Total Time:
50 minutes

Course:

condiments Ingredient Dressings

Cuisine:

American French

Keywords:

Garlic Vinaigrette olive oil Rosemary Confit dressings Ingredient Oil

🧂 Ingredients

3 ea Bulbs of Garlic peeled and ends trimmed
1 ea Sprig of fresh Rosemary
3 cups Cups of Olive Oil

Instructions

1 Preheat the pellet smoker or oven to 300-325 degrees
2 Peel the garlic and trim the ends from the cloves
3 In a small oven safe pot, combine all ingredients.
4 Place the pot in the pellet smoker or oven.
5 Cook for 45 minutes do not disturb the confit process.
6 At 45 minutes, pierce the garlic to see if the garlic is soft enough.

You do not want to brown the garlic. Low and slow is key.
7 If the garlic has some resistance cook for 5-10 minutes longer.
8 Remove from the smoker or oven and place on the stove to let the oil steep until
cooled.
9 Separate the garlic from the oil and store in separate containers.

The oil will most likely solidify in refrigeration and it is easier to separate
the garlic before refrigeration or you will be fishing for garlic in solidified
olive oil.