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Garlic Confit

Garlic Confit

Use this garlic confit in your next aglio e olio pasta.


  • 3 heads of garlic, cloves peeled
  • 1½ cups (or more) grapeseed oil

Recipe Preparation

  • Preheat oven to 250°. Place garlic and oil in a small saucepan (add more oil if cloves aren’t submerged). Cover and bake until cloves are golden and tender, about 2 hours. Let cool; transfer garlic and oil to an airtight container and chill.

  • Do Ahead: Garlic can be cooked 2 weeks ahead. Keep chilled. Bring to room temperature before using.

Nutritional Content

Per 4 servings (6 Tbsp. each): Calories (kcal) 740 Fat (g) 82 Saturated Fat (g) 8 Cholesterol (mg) 0 Carbohydrates (g) 4 Dietary Fiber (g) 0 Total Sugars (g) 0 Protein (g) 1 Sodium (mg) 0Reviews SectionRobulko, it's not as simple as 'it's cooked' and therefore no botulism. While normal thorough cooking (pasteurisation: 70°C 2min or equivalent) will kill Cl.botulinum bacteria, those temperatures will NOT kill its spores. To kill the spores of Cl.botulinum a sterilisation process equivalent to 121°C for 3 min is required. Depending on the oven, cooking at 250°F might not adequately kill all the spores. If not completely sterilised the spores can reactivate and thrive in the anaerobic environment of oil. Unless you are absolutely certain that sterilisation is achieved, there will be the possibility of Cl.botulinum reactivation.How long is it good for ?AnonymousBC Canada10/11/18How would you use Garlic Confit?Mahalo!JMAG, yes, you guessed it right you are wrong. This is cooked garlic, no botulism there :)I might be wrong but I think you want to chill it before putting it in an air tight container, cus of botulism