Smoky Garlic Confit
This Smoky Garlic Confit is rich, velvety, and loaded with flavor. Slow roasted with herbs, olive oil, and a hint of smokiness—it’s the ultimate spread for bread, pasta, veggies, and more.
prep time
10 minutes
cook time
2 hours / 0 mins
Ingredients
1 cup garlic cloves, skins removed
1 cup olive oil
1 teaspoon smoked paprika
1/2 teaspoon saffron
1 cup olive oil
1 teaspoon smoked paprika
1/2 teaspoon saffron
Directions
Preheat oven to 250 F.
Add the garlic cloves to a small, oven-safe dish.
Cover with the olive oil. Stir in the smoked paprika.
Bake for 2 hours and remove when the garlic is golden brown.
Remove the baking dish from the oven and while the oil is still hot, stir in the saffron.
Allow the garlic to cool before removing the cloves with a slotted spoon
To save, place garlic in a refrigerator safe container. Add a small amount of the oil and place in the refrigerator. Save the remaining oil and use in dressings, salads, and sauces.
The garlic confit will keep for up to 1 week in the refrigerator or 3 months in the freezer.
Add the garlic cloves to a small, oven-safe dish.
Cover with the olive oil. Stir in the smoked paprika.
Bake for 2 hours and remove when the garlic is golden brown.
Remove the baking dish from the oven and while the oil is still hot, stir in the saffron.
Allow the garlic to cool before removing the cloves with a slotted spoon
To save, place garlic in a refrigerator safe container. Add a small amount of the oil and place in the refrigerator. Save the remaining oil and use in dressings, salads, and sauces.
The garlic confit will keep for up to 1 week in the refrigerator or 3 months in the freezer.
