This is a super useful little recipe for French-style preserved garlic in oil. Great to have on hand for those cooking emergencies when you can’t get to the shops and need flavour fast! This delicious garlic confit is also perfect for adding to salads, anti pasti, soups and even your mashed potatoes!
French Style Preserved Garlic In Oil
This simple recipe for garlic confit or preserved garlic in oil is very much a French thing and an extremely useful thing to have around the kitchen for making all sorts of dishes.
Please note this recipe has been used in France for many years. Here in Europe we do not have the same rules as USA re preserving. If you have views re botulism etc please do not contact me/comment just don’t make the recipe.
Type of garlic
Choose your garlic carefully here. You don’t want to use old soft garlic for this. Go for nice crisp fresh garlic that does not give when you squeeze the bulb.
Botulism and garlic
Now, before all the Americans out there start jumping up and down about garlic in oil and botulism etc please relax.
I am cooking the garlic first, cooling it and then adding it to the oil.
It isn’t just chucked in there raw. Cooking the garlic first kills bacteria.
The French have been making this garlic confit/preserved garlic in oil for hundreds of years and there are still rather a lot of them about.
Ingredients for confit garlic
- garlic cloves
- pepper corns
- olive oil
- pickling spice mix
- sea salt
I used 150g of garlic which was 4 bulbs of garlic. This resulted in 44 cloves.
What is Pickling Spice?
Pickling spice is usually a mixture of coriander seeds, mustard seeds, ginger, black pepper, bay leaf, allspice, cloves, chilli, cardamom and mace.
Different brands have slightly varying contents. You can buy pickling spice in any supermarket.
How to make preserved garlic in oil
The cooking part takes approximately 2 minutes!
The peeling of the garlic cloves is the boring bit but once you get going you can get through them pretty quickly, just wash your hands well after or you will be a tad smelly!
You are just going to put the garlic cloves (peeled but whole) in water and boil for 2 minutes.
Then it is just a case of patting the garlic cloves dry and letting the garlic cool completely before packing it into sterilised jars and adding your spices.
Pop on the lid and set aside in a cool cupboard for 2 months to allow everything to come together flavour wise.
How long will preserved garlic last?
It will last for about 6 months in a cool cupboard. Once opened store in fridge and use within a month. The garlic will be crisp in the oil for about 3 months then it will become softer.
Olive oil will always solidify when it is in the fridge. Either remove the jar and let it come to room temperature and the oil will clear and be liquid again. Or simply scoop out a spoonful or however much of the preserved garlic you want, leave the jar in the fridge and let the spoonful come up to room temperature on a saucer, it’ll happen in moments.
How to use preserved garlic
This preserved garlic in oil is easy to use, just mash the cloves and stir into mashed potatoes. Slice and use in any cooking that requires garlic Chop or slice for salads.
And of course use that oil for everything from salad dressings to cooking.
Looking for more quick and easy ways to preserve veggies in oil? Then check out these recipes before you go;
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
French style preserved garlic in oil
- 150 g garlic This was 4 bulbs of garlic
- 100 ml Olive oil
- 1/2 tsp black peppercorns
- 1/2 tsp pickling spice
- Salt to taste
- Peel the garlic cloves and boil in salted water for 2 mins
- Remove from water, dry on kitchen paper and set aside to cool
- Sterilise small jars and fill with the garlic and add the oil and the spices
- Seal the jars and store in a dark place for 2 months before using
- The garlic will be crisp for 3 months then soften
- Use on salads, mashed potatoes, soup, pasta etc