Homemade Garlic Confit and Garlic Oil

🧂 Ingredients

• 3 whole heads of garlic

  dry, fresh cloves with zero bruising
• 2 cups (480 mL) extra virgin olive oil
• fresh herbs, such as thyme or rosemary, or dried chiles

  optional

Instructions

• 1 Food Safety Note and Disclaimer: Garlic is a naturally low-acid ingredient, and
  if stored improperly in oil (without oxygen) and in warm temperatures (at room
  temperature), it can produce a very serious toxin that causes botulism. Homemade
  garlic confit and garlic oil should always be made and immediately stored in the
  refrigerator for food safety reasons.
  
  Per food safety guidelines [http://postharvest.ucdavis.edu/files/251548.pdf], it
  is recommended that you use them within 4 days of making - but if prepared and
  stored properly, they can often keep for several weeks in the refrigerator.
  Please use your own discretion. .
• 2 Use the palm of your hand to carefully separate the heads of garlic. Using a
  sharp small knife, trim the ends of each garlic clove and then peel each clove,
  leaving it intact. Discard any bruised cloves.
• 3 Place the peeled garlic cloves in a small saucepan (2 quarts or larger), cover
  with the olive oil, and place over very low heat on the stove. As the oil begins
  to warm, you will slowly see small bubbles form. The bubbles will gradually get
  larger until the oil is simmering slowly.
• 4 Continue to cook the garlic in the oil over very low heat, stirring carefully
  every few minutes, for 15 to 30 minutes (time will vary depending on your garlic
  clove sizes, adjust time as necessary), or until the garlic cloves are tender
  and cooked through, yet still retain their shape and aren't heavily caramelized.
  Use a long sharp knife to pierce the cloves, they should meet little to no
  resistance once they are finished cooking.
• 5 Remove from the heat. Add fresh herbs to the oil, if using. Transfer to a clean
  heat proof jar, cover with a tight-fidding lid, and immediately refrigerate.
  
  Food Safety Storage Note: Homemade garlic confit and garlic oil should always be
  stored in the refrigerator for food safety reasons as infused garlic oils have a
  botulism risk if stored at room temperature. Per food safety guidelines
  [http://postharvest.ucdavis.edu/files/251548.pdf], it is recommended that you
  use them within 4 days of making - but if prepared and stored properly, they can
  often keep for several weeks in the refrigerator. Please use your own
  discretion. 

Nutrition Info