Keep the oil! You can cook the garlic about one more time in that same oil. And then you can use your garlicky olive oil as a base for dressings or marinating kale. It’s so tasty
I just made this garlic confit today and ate it on bread like she shows here....I haven't stopped farting every couple of minutes for the past six hours. Like, big, giant farts too. I even farted while I typed this.
Preheat oven to 250 degrees. Cover peeled garlic cloves in oil in oven safe dish. Bake 90 minutes to 2 hours (I did2 hours). Enjoy, it should last up to 1 week in the fridge. Don’t leave it out at room temperature or risk botulism. Leave the cloves in oil or they will get gummy/crunchy. Enjoy! I put these in mashed potatoes and they were sooooo good they didn’t even need butter or cream.
WARNING ABOUT GARLIC CONFIT!! I’ve seen a lot of videos on this but never seen any creators mention this important detail; you HAVE to dispose of it at least 2 weeks after making it and ALWAYS refrigerate, otherwise you can develop botulism which is a very dangerous and potentially fatal food borne illness. I just think everyone needs to be aware of this before making this/storing it
I love this with steak. When I baste my steak I toss in way too much butter and garlic. Then when I pull the steak I leave the garlic in the oil to cook more while the steak is resting. Every bite of steak gets a piece of garlic and its absolutely amazing
Your recipes look so good and I always feel great like I can make them so easily myself which is a win for me cause I work a lot and hardly ever have time to cook fresh food.
❤Use premade naan as the base for the pizza & a jarred pesto in place of the red sauce. Mozzarella… sundried tomatos… red onions… this garlic & a pinch of red pepper flakes= top tier eats! 🤤
I'm making some of this for my mom right now lol. She loves garlic and I think she will like this.....I also have to make her garlic butter but I need more garlic. My mom grew some this summer, so she wants me to use what she grew.
Made this today and holy crap its insanely delicious. Absolutely amazing, thabkfully i know how long its safe to store thanks to thegirl in the chat shotout to her
keep the oil, too - use it in place of regular olive oil for any purpose, but especially in a salad dressing. it's a shortcut to the frying garlic step of about 80% of the recipes i make
I prefer to go a lil extra and make garlic butter/compound butter. But I throw Italian seasoning in about half way through baking the garlic confit. Save the garlic oil for cooking, blend softened butter with the garlic, refrigerate to harden back up.
ok for anyone who wants to make this: PLEASE BE CAREFUL. garlic confit, garlic-infused oil, and any kind of garlic-in-oil dish has a very low shelf life, and if stored improperly it carries with it an incredibly high risk for botulism, a rare but deadly form of food poisoning. this isn’t to be a debbie downer, but just to make sure you all stay safe if you try to make this.
For everyone out there, at that temp, any oil is fine, but be aware of certain oils' smoke points. It took me a hell of a time cleaning out canola oil from my oven on a roasted fingerling potato recipe.
Be sure to store it in a sterile, air-tight container once you've had your helping! You could get botulism if you leave it out on the counter to cool down. Fridge it immediately and store for up to 3 days
About 3 months. I've been making Mojo De Ajo for about a decade. Rick Bayless did an episode on it in 2009/2010 (?) He said "3months in an air tight container in the refrigerator" but its so good its all gone before then.
Just so yall know, being on certain antidepressants can make you not like or want Garlic. It's too strong and can genuinely make you feel sick. I'm on a high dose SSRI (Sertraline) and my mom is on a different one (no info) and we've both had this change (I've been on my SSRI much longer, and I'm almost at the highest dose allowed, but my mom's only been on hers for a month and it's low dose.)
Diamonds are boring dawg. I can buy a cubic zirconia and it will look exactly like a boring diamond. Bland and colorless. Most people I know want something with flavor and spice! Like a deep sapphire or garnet😍 or Opals which are rainbows in certain light, or one of my favorite combos is emeralds and pearls😍😍 If you offered me diamonds or garlic confit, I'd go with the garlic confit.
Keep the oil! You can cook the garlic about one more time in that same oil. And then you can use your garlicky olive oil as a base for dressings or marinating kale. It’s so tasty
i wonder what it'd be like to cook on the stovetop using that oil
Thank you for these suggestions! I’m looking forward to try this with kale.
@@hadenclaire as long as you don't get it too hot the garlic compounds shouldn't burn.
That's a good idea
I just made this garlic confit today and ate it on bread like she shows here....I haven't stopped farting every couple of minutes for the past six hours. Like, big, giant farts too. I even farted while I typed this.
250 Fahrenheit is 120 Celsius for anyone wanting to make it
I have the same question
Thank you!
thanks! I really wish Americans would remember that literally everyone else on the planet uses the metric system
Its wild how all of a sudden UA-cam has recommended me 100 UA-cam shorts about garlic confit. Went from trendy avocado toast to garlic
Okay, hear me out on this, but what if you spread garlic confit on toast and then went in and added the avocado
@Zev's Cozy Place oh I'm listening!!!
Exactly 💀🤣
This is the first garlic confit one I've seen, but I managed to avoid the avocado toast shorts altogether loll
right? all these tiktok influencers putting 2 cloves of garlic & oil on their toast.. yall dont need a whole head of garlic for one pot of soup etc
I can tell I’m a grown up now cause this looks amazing 😭
Same😭
I'm not a grown up and it looks delicious lmao 😭
I use avocado oil, do this today!
Also great with goat cheese and avocado :)
y’all garlic always been bussin i don’t know what y’all talking abt
@@phtogrphic they buggin cause I’ve always liked garlic as a kid
I do this when I make homemade hummus! It's seriously a game changer. I use the garlic and the garlic infused oil. So good
Such a good idea! 👍🏼
Wait this is actually a great idea
This is how I know I just woke up. I thought you said "homicidal hummus"☠️😭
@@radioactive_baby BRO I THOUGHT THE SAME SINCE IM NOT WEARING GLASSES 😂
@@-luna-moon- I wasn't wearing my glasses either lol
I can't wait to try this. Thanks!!😋
enjoyyy!
"I enjoy pealing garlic"...only a psychopath would say such things 😅
Even me 🙄🤔
Wait what? Peeling garlic is so satisfying to me!
@@p1kkuma the skins make my finger all sticky lol
There is something satisfying about slowly peeling thin layers of garlic skin with surgical precision ... until I get hungry.
i don't disagree lol
Preheat oven to 250 degrees. Cover peeled garlic cloves in oil in oven safe dish. Bake 90 minutes to 2 hours (I did2 hours). Enjoy, it should last up to 1 week in the fridge. Don’t leave it out at room temperature or risk botulism. Leave the cloves in oil or they will get gummy/crunchy.
Enjoy! I put these in mashed potatoes and they were sooooo good they didn’t even need butter or cream.
WARNING ABOUT GARLIC CONFIT!! I’ve seen a lot of videos on this but never seen any creators mention this important detail; you HAVE to dispose of it at least 2 weeks after making it and ALWAYS refrigerate, otherwise you can develop botulism which is a very dangerous and potentially fatal food borne illness. I just think everyone needs to be aware of this before making this/storing it
Thank you for the warning🙏
Yes , THANK YOU !!!**
TY
Thank you, going to make this very thankful for your warning
Life saver right here , much appreciated
I love this with steak. When I baste my steak I toss in way too much butter and garlic. Then when I pull the steak I leave the garlic in the oil to cook more while the steak is resting.
Every bite of steak gets a piece of garlic and its absolutely amazing
I could feel that bread crunch in my gums haha
I put mine in the air fryer for 15 minutes and it comes out great
I spread this on my steaks and it’s so good! I also use the garlic oil on my pasta. Chef’s kiss 🤌🏾
okay that is genius!
Your recipes look so good and I always feel great like I can make them so easily myself which is a win for me cause I work a lot and hardly ever have time to cook fresh food.
I highly recommend trying these on your pizza!! It’s such a game changer🤤
Such a good idea 😋
totally doing this!
❤Use premade naan as the base for the pizza & a jarred pesto in place of the red sauce. Mozzarella… sundried tomatos… red onions… this garlic & a pinch of red pepper flakes= top tier eats! 🤤
That bread would absolutely destroy the roof of my mouth
Indeed
How?
This is probably one of the best things I have ever seen!! 😍🤤 Thank you for sharing
this is actually really good with goat cheese and sundried tomatoes, i like to put mine on bread like how you were doing it.
Yummy. I want some.
I love you added spicy reds at the end to allow the option instead of before cooking ❤
I enjoy peeling garlic too! Never found another person who feels that :)
Here I am!!!
adding a ditto lol 👋😊
Me too
right?! it's kinda therapeutic IMO
I'm making some of this for my mom right now lol. She loves garlic and I think she will like this.....I also have to make her garlic butter but I need more garlic. My mom grew some this summer, so she wants me to use what she grew.
This looks amazing! And very easy to make. Will try!
Did I try it
super easy!
I love garlic so much. I gotta try this.
garlic is life
I would even save that garlic infused oil cuz I love garlic so much!! 😍😍😍
Made this today and holy crap its insanely delicious. Absolutely amazing, thabkfully i know how long its safe to store thanks to thegirl in the chat shotout to her
keep the oil, too - use it in place of regular olive oil for any purpose, but especially in a salad dressing. it's a shortcut to the frying garlic step of about 80% of the recipes i make
I have never subscribed to a short before. but that crunch got me. bring me garlic.
Definitely making garlic confit tomorrow! 🙌🏽
My mom used to make me this when I was 9 and I loved it it was like my comfort snack😊
I became a garlic girl a few months after I had my baby girl so I definitely need to try this 🤤
i couldn't stand garlic during pregnancy but now it's all i wanna eat :)
How do you store it? Do you refrigerate it? Also how long will it last before spoiling? I can’t wait to try😋
You biting that bread just hurt the roof of my mouth😩😂 looks delish though!
Like eating a brick lol
Seriously way over toasted. Should be crispy with a little softness in the middle. But to each their own lol 😆
@@TheBoxyEmu it's called toast for a reason
@@TheBoxyEmubruh, it's toast, it's not even burnt or over toasted or anything
@@Invictus173 no, she turned that into a crouton
I prefer to go a lil extra and make garlic butter/compound butter. But I throw Italian seasoning in about half way through baking the garlic confit. Save the garlic oil for cooking, blend softened butter with the garlic, refrigerate to harden back up.
Peeled garlic, fill with fat of choice (olive oil) 250F for 1.5 to 2 hours and spread on your body to become garlic bread. Bone apple teeth, fam
I was like low and slow, but 250?! Safe to say I forgot about Fahrenheit
Actually just ruined some Garlic bc she said only 250 without any unit
😂
That must smell heavenly.
As a garlic guy, I find a certain calmness and serenity to peeling garlic... Or I might just be insane
My man, there’s worse kinds of insanity. You found something that relaxes you, ain’t nothing wrong with that.
Heating up olive oil on 250celsius or above 180Celsius, the olive oil begins to produce free radicals which are massively carcinogenic..
“Or just pop them in your mouth like candy.”
H u h ?
I am used to casually poping raw, uncooked garlic as a snack, being Romanian is truly insane at times ngl
@@mihaidumitras2251 after that keep your distance 5 feet away while talking is a must 🤣
@@mihaidumitras2251 that’s disgusting man, I hope you know that.
That’s what she said
@@mihaidumitras2251is this how Romanians have survived amongst Vampires for so long?
It's also nice to add thyme.
ok for anyone who wants to make this: PLEASE BE CAREFUL. garlic confit, garlic-infused oil, and any kind of garlic-in-oil dish has a very low shelf life, and if stored improperly it carries with it an incredibly high risk for botulism, a rare but deadly form of food poisoning. this isn’t to be a debbie downer, but just to make sure you all stay safe if you try to make this.
This video came at a perfect time. I am making beef tartare, to be served with crostini, and I wanted to add more to the crostini
How long is the shelf life? I'm not sure how much I should bake and I don't want half to go bad if I make so much.
Mush them into an icecube tray or make plastic sealed bag portions and freeze them
Though I'd imagine because of the insane amount of oil, an air tight jar in the pantry would work too
@Tamazhi that's a really good idea though to freeze it too. Thank you
just be careful, storing garlic in olive oil can create botulism
1 year
I’ve heard boiling it 3 times helps get rid of some of the intensity and spicyness!! For a more mellow and rich flavor
I love peeling garlic too😅
"Garlic Girl“ I love it😂😂💕💕
For everyone out there, at that temp, any oil is fine, but be aware of certain oils' smoke points. It took me a hell of a time cleaning out canola oil from my oven on a roasted fingerling potato recipe.
Be sure to store it in a sterile, air-tight container once you've had your helping! You could get botulism if you leave it out on the counter to cool down. Fridge it immediately and store for up to 3 days
Its italian thing..here we add not that much olive oil..also mini tomatoes sea salt and parsley
Try fermenting garlic in a jar of honey. Also amazing, the honey and the garlic are both useable and delicious.
I need that bag of garlic omg
This looks so good the more I see these garlic videos the more I wanna try them lol
peeling garlic aint too bad!! you get to smell like garlic🥳
Sometimes I lick the juices from my fingers. So spicy
Hi Olivia, can I bake it in air fryer instead? Amazing recipe, thanks for sharing.
Assuming you'd usually do this with decently big batches, I'm curious, how long does this hold when refrigerated?
About 3 months. I've been making Mojo De Ajo for about a decade. Rick Bayless did an episode on it in 2009/2010 (?) He said "3months in an air tight container in the refrigerator" but its so good its all gone before then.
Garlic girl is my spirit animal
I did this once, I used free dumb child labour to peel the garlic. Really nice option, makes the job easier.
THANK YOU. I’ve been looking for a while
Yummmmm. Thank you for your demonstration.🌷
You’re welcome :)
@@oliviayi 250°F or 250°C?! 🤔
Sweet nutty and buttery is not how id describe it at all it stays garlicky but becomes a more complete flavor and is softer and oily
Just so yall know, being on certain antidepressants can make you not like or want Garlic. It's too strong and can genuinely make you feel sick. I'm on a high dose SSRI (Sertraline) and my mom is on a different one (no info) and we've both had this change (I've been on my SSRI much longer, and I'm almost at the highest dose allowed, but my mom's only been on hers for a month and it's low dose.)
The oil is also FANTASTIC as a Flavoring ingredient as well!! Great to use when making things like salad dressings or sauces 😋
And then you have a nice garlic infused olive oil as well in the end.
absolutely!
That looks tasty..not a garlic person but this method looks delicious ..❤
Part two: how to store the confit 🙏🏽
Do not store for long, a week at most. It's susceptible to botulism.
You just keep it in the freezer, covered with oil.
Thank you! I was wondering why no one tells us how to store this afterwards.
Who 🤷♀️ has 🤷♀️ leftovers???
@@chrisknoblockWhat? Really?? 😮
I tried baking it with browned butter, flavor bomb but leave the milk solids out until the last 5-3 minutes. It’s literally everything
**looks at the jar of bacon grease in the fridge with sinister intent**
Oh no😂😂😂
ty for this crazy cooking recipe!
Notice: DO NOT eat this on an often note, or daily, It will cause your mouth, sweat and some areas smell HORRIBLE
I like adding herbs and spices.....chili flakes, rosemary, italian seasoning, and more
part 2: how not to kill your family members with the garlic confit breath
It's the farts. The farts are deadly and unforgiving.
Exactly! Putting that much on a toast or biting it like a candy! How do they go out or go to work and not kill people around them!!
@@flailsafe5094😂😂😂😂😂
I love garlic and this looks delicious, but I am on diet 😥 I would love to know if it's okay to eat it?
How long does this stay good for? I can't eat too much garlic at once, not even a clove a day due to health issues.
not even a clove of garlic a day?? shouldn’t you not eat garlic at all thten
This is a non-keto's heaven come true meal. This gives me hope that we can live long while still enjoying carbs 🥹
Or if you are a garlic boy *cough me cough* this could also work
absolutely - for all garlic people :)
That looks delicious! How do you store it
Im gonna try it
Let me know how it goes!
This looks really good.. I can't wait to burn my stove down while trying to make this.
That breath must be hitting tho🐉
I swear 😂😂
No the garlic smell and taste is mild
Bruh. Tell us you don't brush your teeth after meals without telling us 😂😂
@@rs-mt6kl what psycho brushes their teeth AFTER a meal? The aftertaste must be atrocious!
@@rs-mt6kl don't normal people just brush in the morning and before they sleep or is it just me
How long does the garlic confit last? Looks so delicious.
Every girl need to have a diamond not a stinky garlic 🧄😂😂😂🧄😜
i disagree, i'll sell the diamond to buy more garlic :)
Diamonds are boring dawg. I can buy a cubic zirconia and it will look exactly like a boring diamond. Bland and colorless. Most people I know want something with flavor and spice! Like a deep sapphire or garnet😍 or Opals which are rainbows in certain light, or one of my favorite combos is emeralds and pearls😍😍
If you offered me diamonds or garlic confit, I'd go with the garlic confit.
Does garlic lose its benefits if cooked in oven.? I love garlic.
Im definitely gonna try this when i get some garlic
Oh yum!! How long can you keep these and do you recommend refrigeration?
I want to try this with lard or bacon grease, to see how flavorful it can get
I’m going to try this 👍🏼 any idea how to store it and how long it lasts in the fridge?
I tried this a couple of days ago, and they are DELICIOUS😋🧄
The sound of pouring the oil sounds really funny when sped up tbh
Tulip Olsen would love this
I love garlic. It adds such great flavor.
Me encanta el ajo confitado,muy rico su sabor.
I LOVE YOU SO MUCH FOR THIS
Ooooo this makes me wanna try garlic conflict now
Вкуснятина, очень люблю печёный чеснок 👍🌹
Should I be bold and use garlic, chili flake, herb and Parmesan cheese infused cold pressed olive oil? 🤔
The way at bread crunched😂
That crunch thooooooo
Looks soo good!!!
I bet you rarely catch colds. Garlic is amazing.
Every garlic girl?, Its for everyone!, I tried it and god damn such a incredible food
That looks so good