Also: how to make it in bulk and save time and money while doing so.
I used to make garlic confit every Friday. Ever since my family was introduced to the goodness of hot challah (or sourdough) on a Friday night accompanied by garlic that is charred and caramelized just so that it spreads like butter on bread, well, there was no way we could do without. So, every Friday, I would prepare the garlic confit.
Which was fine. It literally takes two minutes. And then another 2 minutes. Then uncovering. Then more minutes. And timers. All easy. But, you get the idea. Easy, but nonetheless another thing on the “to do list.”
Then, a reader told us that she freezes her confit.
So, one week, I tried it. I did a double batch and froze half. And guess what, nobody was able to tell the difference.
That’s when I thought to myself, why not make a full Costco-sized bag of peeled garlic (yes, the one you either buy and never finish or avoid buying because it will never get finished) and prepare it all at once in a 9 x 13? Then, divide and freeze. And so I did. And now, this is the only way I do it. Garlic confit went from being a once a week thing on my list to something I pull out of my freezer a few minutes before the zman along with my cooked lukshen and kneidis.
Obviously, at one point I need to prepare the batch, and then divide it into smaller containers. But, the point is, this way is so much easier.
Now, about the garlic confit: I realize that I didn’t yet fully describe how amazing it is. That is because I find it hard to believe that there are people who don’t know that yet. But let’s say, you are one of those. Then let me tell you–you need to try it.
Serve it hot, with some challah. Or, spoon it over your chummus plate. We actually do both, because, kids. Some like it with the chummus, some don’t.
So, here is how I prepare my confit.
Obviously, you will need to adjust according to how much you are preparing. There are no measurements. Sorry. Because, you need to eyeball it.
Place your garlic into a loaf pan container. The smaller ones, let’s say. Add some salt, about a tablespoon for 2 cups of garlic cloves. Add a tablespoon of herbs (I like to use Italian Seasoning which is a mix of dry parsley, oregano, basil, and rosemary. But use any herbs you like).
Cover the cloves with olive oil. Don’t worry, the oil doesn’t go to waste. Cover tightly with foil and bake at 350°F for 1 hour. Your house will smell amazing.
Uncover, and carefully pour about half of the olive oil out into a jar.
Set that oil aside and use it in your salads. It’s an amazing flavorful oil. I like to use it on Shabbos for my Israeli salad and such.
Transfer the garlic to a wider container,
you want the cloves to cover more ground so that more of them get charred under the broiler.
Broil or roast for about 10 minutes or until charred to your liking.
At this point, feel free to freeze the portion you want and refrigerate the one you will be using.
Before Shabbos, I place the tin pan in the oven or on top of the blech. I stopped using ramekins because they get very hot and dangerous with little kids especially. Once the meal begins I spoon some confit over the chumus plate and some into a small dish for those who prefer it without the chummus.
Ask a Rav if it is a problem to smash and spread the garlic on Shabbos.
U don’t have to smash and spread you pick up a piece with your sourdough and eat it like that
I buy the Costco bags of garlic and immediately put it in the freezer. Then I can just take out how many I need and they defrost really quickly.
I bought the costco bag of garlic, did this with it, then put it in the freezer. I mince these whenever a recipe calls for garlic! Delish!
You don’t cut off the bottom part of the garlic? I don’t know why but I do…. I use the mushroom umami spice from
Trader Joe’s it’s yum!
I do this every Friday as well! Love the prep ahead idea! I also do a whole head – I chop off the very top to expose the garlic clove. Then I wrap the head with oil and salt in foil and put in another pan. My husband loves it that way.
Is it ok to freeze with the oil. Since some of my kids eat only the oil with challa
does the oil need to be stored in the fridge and for how long can it last
No it doesn’t. I try to use it within two weeks
It cannot be left on the counter. Read the research. It is a risk of botulism which is a toxic bacteria that can cause paralysis and/or death. Please do your research before leaving it on the counter. Its best to refrigerate and use within a few days or freeze and it can last a few months.
https://ask.usda.gov/s/article/Is-it-safe-to-make-flavored-oils-with-garlic-or-fresh-vegetables
https://ask.usda.gov/s/article/Can-you-get-botulism-from-garlic-in-oil#:~:text=Research%20performed%20by%20the%20University,be%20frozen%20for%20several%20months.
Please add a printable recipe card for this amazing sounding process!
It must be olive oil? Can’t be canola?
Olive oil has better and deeper flavor.
Can be done with canola oil as well. Its a personal preference
Thank you BCP for featuring my bulk confit hack!
For the record I also freeze these other dips:
* olive – blend an entire Costco jar of olives in the food processor with one cube frozen parsley
* onion dip – fry a large batch of onions
* babaganush – see other BCP posts on how to grill the eggplant. mix with diced fresh garlic
Then I separate each dip into .5 pound containers. defrost one every week and add mayo once defrosted
Note that it may be problematic to add the mayo on Shabbos so make sure to add it before!
How do u make your onion dip please
Dice any number of onions as small as possible.
Fry with canola oil on a low flame, stirring occasionally so they are evenly cooked.
Once they are light gold or dark gold, to taste, mix with mayo and a pinch of salt.
If freezing, freeze before adding mayo
Olive dip you chop a lot and freeze for each shabbos? When defrost do u add oil or mayo?
We process a whole jar of olives, drained, at once. Then separate it into .5 lb containers and freeze.
Yes, defrost on counter and add mayo – no salt, olives are salty enough to begin with 🙂
Can you just left the confit defrost on the counter?
Broiling for 10 minutes pretty much burnt it. Please keep an eye on the oven while broiling.
Can the oil be stored in a container or must be glass jar?
How long does the finished garlic stay good in the fridge for?
can you please post a recipe not in bulk? mine comes out burnt and flavorless… needs the bcp touch
For Pesach Garlic Confit – which type of oil would you recommend?
olive oil, just like the original recipe
Amazing hack!
We enjoy roasted garlic on challah, lekavod oneg shabbos!
I’ve frozen and defrosted garlic confit and it sometimes comes out green. It tastes normal but just looks quite strange.
Has anyone else experienced this and know how to prevent it from turning green?
Thank you!
make sure that any utensils, such as knife, are really clean. That should stop it going green.
how long can garlic confit stay in the fridge fresh? I usually keep mine in olive oil
About a week to 10 days
I did this for chag and it was delicious!!! I didn’t end up broiling the garlic because I thought I would burn it. Warmed it up for and served them hot. Delicious!!! New addition to our table.