How to Make Garlic Confit Recipe (Garlic-Infused Oil) (2024)

FAQs

How long can you infuse garlic in oil? ›

Let the olive oil cool with the smashed garlic cloves for another 30 minutes. Strain the garlic-infused olive oil through a fine sieve before funneling it into a small oil dispenser. The garlic-infused flavored oil can be stored in an airtight container, refrigerated, for up to 1 month.

Garlic confit will last up to 2 weeks in the fridge, and up to 3 months in the freezer. Refrigerate the garlic confit immediately after cooled. Freeze it with the oil or puree it and freeze it separately for up to 2 months. You can even freeze it into covered ice-cube trays for easy removal when you want some.

Research performed by the University of Georgia confirmed that mixtures of garlic in oil stored at room temperature are at risk for the development of botulism. Garlic in oil should be made fresh and stored in the refrigerator at 40 °F or lower for no more than 7 days.

Infuse the oils at room temperature for 1 to 10 days—the intensity of the flavor increases over time. Oil may be heated to 140°F for 5 minutes to more quickly infuse the oil. Avoid higher temperatures that could damage the flavor of the oil.

Chopped Garlic

"Do not ever store raw garlic in any form in uncooked oil," he says. "Raw garlic and oil will become contaminated with botulism very quickly."

Can I reuse the oil from garlic confit for cooking? You sure can! This is a fab bonus of making this recipe – you get two delicious results.

“The garlic and herbs must be acidified before being added to the oil because botulism toxin will not develop in an acid medium,” she said. “Other methods of infusing oil at home result in a product that must be used within two to four days at room temperature or no more than three months in the refrigerator.

Garlic confit can be made in the oven or on the stovetop in a saucepan. Once the garlic is cooked, remove them from the pan with a slotted spoon and place into sterilised jars. Fully submerge the garlic cloves with the garlic oil and use it as a cooking oil in anything you make!

Use Low-Temperature Cooking: The key to safe garlic confit is to cook it at a low temperature. The oil should never reach a temperature below 250°F (121°C) to ensure that any potential botulinum spores are killed during the cooking process. If you follow the cooking instructions in this recipe, you will be alright.

"If you do, it shouldn't be out of the refrigerator for more than two hours and after two days it should be thrown out." Danto says you won't be able to tell whether the garlic has turned toxic: "It will not taste or look differently. It will not smell; it does not produce gas."

How do you prevent botulism in infused oil? ›

The safest way for home cooks to prepare flavored or infused oils is to use properly dried herbs, garlic, or vegetables. Since dried ingredients have no water, C. bot bacteria will not grow.

Garlic in oil is very popular, but homemade garlic in oil can cause botulism if not handled correctly. Unrefrigerated garlic in oil mixes can foster the growth of Clostridium botulinum bacteria, which produces poisons that do not affect the taste or smell of the oil.

Garlic in oil should be made fresh and stored in the refrigerator at 40 degrees F or lower for no more than 7 days. It may be frozen for several months." Store-bought, pre-minced garlic in oil is treated with preservatives to prevent the development of harmful bacteria.

Pack into a large sterilised glass jar (or a few smaller ones), add herbs and top up with extra virgin olive oil to cover completely. Seal and store in the fridge for up to 2-3 months. Use the leftover garlic-infused olive oil for dressings.

By poaching it, you'll subject the bacteria to high heat, killing them off. Afterward, you can pour the oil-drenched garlic into a jar for safekeeping. It should be good for around a month when put into the fridge — a significant improvement over the one-week shelf life before.

Pack into a large sterilised glass jar (or a few smaller ones), add herbs and top up with extra virgin olive oil to cover completely. Seal and store in the fridge for up to 2-3 months.

For Infused Oil or Honey

Since produce items like garlic and herbs can harbor C. botulinum, it's a good idea to destroy any bacteria on those items before adding it to oil. This can be done by soaking the products in a citric acid solution to reduce the pH and destroy bacteria that might be present.

Researchers at the University of Idaho developed guidelines for home preservers to safely make infused oil for long term shelf storage. The garlic or herb must be acidified before being are added to the oil. Infused oils prepared without these specific guidelines are not shelf stable.