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Garlic Confit and Garlic-Infused Olive Oil

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Author: Gretchen


  • 1 cup peeled garlic cloves, bottom ends trimmed off
  • 1 ½ cups extra virgin olive oil (amount may vary)
  • salt to taste (I used ¼ teaspoon)


  • Put the 1 cup of garlic cloves into a small pot or pan, and add enough olive oil to cover them. 1 1/2 cups of olive oil worked for me, but you may need more or less depending on the size and shape of your pot or pan.
  • Put the pan on the stove over very low heat. I use my stove’s smallest burner with the flame as small as it will go.
  • Cook, stirring every 10 minutes or so, for 50-60 minutes or until the cloves are very soft and lightly golden-brown. The oil may bubble slightly on the garlic during this time, but if the oil is spitting or boiling, your heat is too high.
  • Allow to cool, then strain the oil into an airtight refrigerator-safe container.
  • Transfer the garlic cloves into a bowl. Technically, they’re done at this point, and you can use them as-is if you like.
  • Optionally (but recommended), smash the garlic cloves with a fork and mix in salt to taste. The resulting chunky paste is amazing on pizzas.