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.
- 200 g olive oil
- 125 g garlic cloves, peeled
- 2 g rosemary sprigs
- 1 g thyme sprigs
- Combine ingredients into 16 oz canning jar
- Tighten the lid fully, then unscrew 1/4 turn so the jar doesn't explode under pressure
- Pressure cook at 15 psi (1 bar) for 2 hours
- Let cooker release pressure naturally, or do a quick release, but let contents of jar cool before opening
- Only keeps one month in the fridge, but the jars can be frozen.