Just a couple of simple ingredients come together to create an incredible condiment for everything from toasts and pastas, to grilled steak and seafood dishes.
For time immemorial, food has provided solace in difficult times and will continue to do so. From sniffles to major maladies, food has the power to heal the body, heart and soul. Garlic, nature’s potent bulb, offers cardiovascular benefits, bolsters immunity, and fights inflammation, according to numerous studies, making it a potent ally in our everyday health regimen. It’s also damn delicious.
Garlic confit is comfort in culinary form. Its pungency is tempered through slow poaching in oil, evolving into a succulence that’s both mellow and subtly sweet. The final product is so tender it effortlessly mashes with a spoon’s pressure. Infused with the aromatic depth of thyme, the oil is a fragrant delight. This confit is exquisite spread on toast, or as a potent upgrade to pasta dishes. Paired with grilled steak, it’s a revelation. Its rich, intoxicating flavor lends depth to savory sauces or even enhances the humble mashed potato. Really, when it comes to using this culinary treasure, the only limit is your own culinary creativity. 
Creating garlic confit is such a simple process it almost doesn’t qualify as a recipe. It truly is minimal effort for an exceptional reward. All it requires is slow poaching of garlic cloves in oil, with a sprig of thyme for that added depth. As for storage, garlic confit can be safely kept in the refrigerator for up to two weeks, ensuring you have this versatile flavor booster on hand whenever culinary inspiration strikes.
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Garlic And Thyme Confit
- Total Time: 55 minutes
- Yield: Makes 1 cup 1x
- Diet: Omnivore, Gluten-Free
Description
Simple ingredients create a flavorful condiment. Perfect for toasts, pasta, or as a meat/seafood topping.
Ingredients
- 3/4 cups (180 ml) Olive Oil
- 2 tbsp fresh Thyme leaves
- 1 tsp salt
- 2 heads of garlic
Instructions
- Preheat the oven to 300°F.
- Separate the garlic heads into individual cloves. Peel each clove by pressing firmly with the flat side of a knife to loosen the skin.
- Place the peeled garlic cloves in a small oven-safe dish, such as a ramekin or a small baking dish where the cloves fit in a snug single layer.
- Pour olive oil over the garlic until the cloves are nearly submerged. Tuck in the fresh thyme sprigs and sprinkle with salt.
- Bake uncovered for about 50 minutes, checking at the 40-minute mark. The garlic is done when the cloves are deeply golden and completely soft when pressed with a spoon.
- Let the confit cool in the dish for 15 minutes. Transfer the garlic and oil to a jar with a tight-fitting lid.
- Store in the refrigerator for up to 2 weeks. Use the soft cloves spread on bread, stirred into pasta, or mixed into sauces. The infused oil is excellent for cooking.
Notes
- For a stronger garlic flavor, use a bulb with larger cloves.
- Substitute oregano or rosemary for the thyme for a different flavor profile.
- Store the confit in the refrigerator for up to 2 weeks or freeze for longer storage.
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 tablespoon
- Calories: 100
- Sodium: 100
- Fat: 100
- Saturated Fat: 10
- Unsaturated Fat: 90
- Carbohydrates: 1
Frequently Asked Questions
How long should I poach the garlic cloves in oil for the confit?
You should poach the garlic cloves slowly in oil until they become tender, which typically takes about 45 minutes to 1 hour on low heat.
Can I use other herbs besides thyme in my garlic confit?
Yes, while thyme adds a wonderful depth, you can experiment with other herbs like rosemary or bay leaves for different flavor profiles.
What type of oil is best for making garlic and thyme confit?
A neutral oil, such as olive oil or canola oil, works best as it allows the flavors of the garlic and thyme to shine through.
Asha: touching word on what constitues solace in difficoult times…
The confit is very intriguing. I did chicken confit just recently and it was a success. I love this ancient preparation.
I see the thyme in this recipe, but where’s the garlic?
Thanks for noticing – 2 heads of garlic added :)
Hi Asha, This garlic thyme confit sounds perfect. It’s been on my list to make for too long, thanks for the inspiration. The recent events in Japan are just heartbreaking. One can only hope for the best and hold our loved ones closer for comfort. (Great to see you are also a contributor for H.C. :) )