How to Make Garlic Confit with Thyme and Olive Oil

If you love the idea of transforming fresh garlic into sweet, tender, and aromatic gems, then you’ll absolutely adore this recipe for Garlic Confit with Thyme and Olive Oil. Slow-cooked gently in olive oil and infused with the earthy fragrance of thyme, this garlic confit unlocks a rich, mellow flavor perfect for boosting everything from crusty bread to roasted veggies. It’s an easy yet impressive way to elevate your cooking and keep a versatile culinary treasure ready whenever inspiration strikes.

Why You’ll Love This Recipe

• Deep, mellow garlic flavor: The slow cooking process mellows raw garlic’s sharpness into a velvety, sweet delight perfect for any dish.
• Simple ingredients: Just garlic, olive oil, and thyme create a luxurious yet straightforward condiment.
• Versatile kitchen staple: Use it as a spread, a sauce base, or a flavor booster for countless meals.
• Long shelf life: Properly stored, it stays fresh for weeks, letting you enjoy its magic over time.
• Boosts health benefits: Garlic’s natural antioxidants and oils are preserved, enhancing both taste and wellness.

Ingredients You’ll Need

Gathering simple, quality ingredients is the key to making perfect Garlic Confit with Thyme and Olive Oil. Each plays a vital role in delivering smooth texture, herbaceous aroma, and that unforgettable golden color.

• Garlic cloves: Fresh, peeled cloves add sweetness and soft texture after slow cooking.
• Extra virgin olive oil: Provides a fruity, rich base that slowly infuses with garlic and thyme flavors.
• Fresh thyme sprigs: Adds a subtle, earthy herbal note that complements garlic beautifully.
• Salt: Just a pinch to enhance and balance the flavors naturally.

Variations for Garlic Confit with Thyme and Olive Oil

This recipe is wonderfully adaptable, letting you tweak it to suit your taste buds or dietary preferences with ease. Experimenting with small substitutions can add exciting new dimensions.

• Rosemary upgrade: Swap thyme for fresh rosemary for a piney, aromatic twist.
• Spicy kick: Add red pepper flakes to the olive oil for subtle heat alongside the sweet garlic.
• Vegan flavor boost: Use infused olive oil with herbs or chili instead of plain for a different depth without altering the core recipe.
• Shallot blend: Mix in a few peeled shallots to the confit for a sweeter, caramelized flavor profile.
• Smoky notes: Add a small pinch of smoked paprika right before serving for a warm, smoky accent.

How to Make Garlic Confit with Thyme and Olive Oil

Step 1: Prepare the Garlic

Start by peeling a generous amount of garlic cloves, ensuring they’re whole and unblemished. This keeps the garlic intact during slow cooking and yields creamy texture inside.

Step 2: Combine Ingredients in a Small Pan

Place the peeled garlic cloves into a small saucepan. Add fresh thyme sprigs and cover everything with enough extra virgin olive oil so the garlic is submerged completely.

Step 3: Slow Cook the Garlic

Set the heat to the lowest setting and gently warm the mixture. The olive oil should barely bubble—aim for a steady, gentle simmer. Cook for 45 minutes to 1 hour, stirring occasionally to ensure even softness without browning.

Step 4: Cool and Store

Once tender and golden, remove from heat and let the garlic confit cool with the thyme in the oil. Transfer everything to a clean jar, covering the garlic with oil and thyme sprigs before sealing tightly.

Pro Tips for Making Garlic Confit with Thyme and Olive Oil

• Use fresh thyme: Fresh herbs provide brighter, more vibrant flavor than dried.
• Low and slow: Keep the heat very low to avoid burning garlic and oil, which can add bitterness.
• Choose quality olive oil: The oil’s flavor is key, so select a good extra virgin olive oil with fruity or grassy notes.
• Fully submerge garlic: Make sure the garlic cloves remain covered in oil during cooking and storage to avoid spoilage.
• Sterilize jars: Always use a clean, sterilized container for storing to extend shelf life safely.

How to Serve Garlic Confit with Thyme and Olive Oil

Garnishes

Sprinkle freshly chopped parsley or basil on top of dishes where garlic confit is served to add fresh color and an herbal brightness that contrasts the rich garlic.

Side Dishes

Garlic confit pairs wonderfully with roasted vegetables, mashed potatoes, crusty bread, or even grilled meats—just spread a spoonful for an instant flavor upgrade.

Creative Ways to Present

Turn your garlic confit into a dipping oil by warming some of the oil with bread, or mash the soft cloves into a whipped butter or aioli for an irresistible spread perfect for snack time.

Make Ahead and Storage

Storing Leftovers

Transfer the cooled garlic confit with oil to an airtight jar and store it in the refrigerator. It typically keeps well for up to two weeks, allowing you to enjoy its richness anytime.

Freezing

You can freeze garlic confit in small portions for up to three months. Use ice cube trays for convenient serving-sized batches, then transfer frozen cubes to a freezer-safe container.

Reheating

Reheat gently over low heat just until warmed through. Avoid boiling to preserve the delicate texture and flavor of the garlic cloves and infused oil.

FAQs

Is Garlic Confit with Thyme and Olive Oil safe to store in oil?

Yes, as long as the garlic cloves are completely submerged in oil and stored in the refrigerator, they remain safe and delicious for about two weeks.

Can I use dried thyme instead of fresh?

You can, but fresh thyme offers a more vibrant flavor. If using dried, reduce the quantity since dried herbs tend to be more concentrated.

What’s the best way to peel garlic quickly?

Smash the cloves lightly with the flat side of a knife, which loosens the skin making peeling much easier and faster.

Can I use garlic confit oil for cooking?

Absolutely! The infused oil is flavorful and makes a fantastic cooking oil or salad dressing base—just avoid overheating it to preserve its fresh taste.

How does garlic confit differ from roasted garlic?

Garlic confit is slow-poached in oil at low temperatures, resulting in a softer, silkier garlic and infused oil, while roasted garlic is cooked dry at higher heat, creating caramelized, spreadable cloves.

Final Thoughts

Making Garlic Confit with Thyme and Olive Oil is one of those kitchen wins that truly feels like a personal treasure. With just a few simple steps and everyday ingredients, you unlock a flavor-packed ingredient to elevate almost any meal. Whether you dollop it on toast, stir it into sauces, or use the oil to dress salads, this recipe brings warmth, richness, and a touch of gourmet magic to your cooking. Give it a try—you’ll wonder how you ever cooked without it!

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