Garlic confit makes the creamiest, silkiest form of roasted garlic. It’s a bit fancier for plating, than having a big head of roasted garlic that you fork the roasted cloves out of; and it’s a bit easier for larger quantities. It takes a bit more time, since you have to get out the pressure cooker (review the instructions) and heat up water to pressure, but I think it’s shorter in the long run than roasting a bunch of individual garlic cloves, like I do after harvest. You probably wouldn’t want to do this for a small amount of garlic, though.

Nathan Myhrvold

Garlic Confit

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Prep Time 30 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 30 minutes mins

Ingredients Method Notes

Ingredients

  

• 200 grams olive oil
• 125 grams garlic whole, peeled cloves
• 2 grams rosemary, fresh
• 1 grams thyme, fresh

Method

 

1. Combine ingredients into 16 oz canning jar
2. Tighten the lid fully, then unscrew 1/4 turn so the jar doesn't explode under pressure
3. Pressure cook at 15 psi (1 bar) for 2 hours
4. Let cooker release pressure naturally, or do a quick release, but let contents of jar cool before opening

Notes

Only keeps one month in the fridge, but the jars can be frozen.

Adapted from Modernist Cuisine

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