Tender Garlic Cloves Simmered (Print Version)
Slow-cooked garlic cloves softened in oil, perfect for enhancing dishes and spreads.
# What You Need:
→ Garlic
01 - 2 cups peeled garlic cloves (approximately 3 bulbs)
→ Oil
02 - 1½ cups extra virgin olive oil (or neutral oil such as canola or sunflower)
→ Optional Aromatics
03 - 2 sprigs fresh thyme
04 - 1 bay leaf
05 - ½ teaspoon black peppercorns
# How to Prepare:
01 - Set the oven temperature to 250°F (120°C).
02 - Place peeled garlic cloves into a small ovenproof saucepan or baking dish.
03 - Pour olive oil over the garlic until fully submerged. Add thyme, bay leaf, and peppercorns if desired.
04 - Seal the dish tightly with foil or a fitting lid to retain moisture.
05 - Bake for 45 minutes until garlic is tender, golden, and aromatic.
06 - Remove from oven and allow to cool to room temperature, then transfer garlic and oil to an airtight jar and refrigerate.
# Expert Advice:
01 -
- The garlic becomes sweet and mild, melting on your tongue without any sharp bite.
- One small jar solves a dozen cooking problems—swirl it into soups, spread it on warm bread, or drizzle it over roasted vegetables.
02 -
- Always keep this refrigerated and use within 2 weeks—garlic confit in oil can develop botulism if left at room temperature or stored improperly, so don't get creative with shelf life.
- The cloves will continue to soften as they cool and age, becoming almost paste-like by day three or four, which is actually when they're best for spreading.
03 -
- Make a double batch and freeze half the oil in ice cube trays for instant flavor bombs you can drop into any weeknight cooking.
- If you notice any water pooling in the jar after a few days, that's normal—it's just garlic releasing moisture as it ages, and it keeps everything preserved.