Luca’s EVOO Garlic Confit (Spread, Dip, or Sauce Starter)

Recipes & Pairings
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Hey folks,

Here’s a little treasure from my kitchen I’ve made for years — and I swear by it.

If you’ve never made Garlic Confit with Extra Virgin Olive Oil, you’re in for a game-changer. It’s:

  • Silky,
  • Sweet (not spicy),
  • Loaded with flavor,
  • And wildly versatile.

You can spread it on toast, blend it into dressings, toss it with pasta, or stir it into mashed potatoes. I’ve even used it as a base for a pizza sauce.

The trick? Good EVOO makes all the difference. Use the real stuff — peppery, fruity, green-gold magic — because that’s what gets infused into every bite.

Ingredients

  • 3 whole heads of garlic, peeled (yes, all the cloves!)
  • 1½ to 2 cups real extra virgin olive oil (enough to cover the cloves fully)
  • Optional flavor boosters:
    • 1–2 sprigs fresh thyme or rosemary
    • ½ tsp chili flakes (for a little heat)
    • A few black peppercorns

How To Make It

  1. Peel the garlic — easiest trick is to smash each clove slightly with the side of a knife.
  2. Place garlic cloves in a small saucepan or oven-safe dish.
  3. Cover completely with EVOO. Add herbs/spices if using.
  4. Cook LOW and SLOW:
  • Stovetop: Simmer on low heat (barely bubbling) for 30–40 minutes, until garlic is fork-tender and lightly golden.
  • Oven: Bake at 120°C / 250°F for 1 hour, uncovered.

Don’t let the garlic fry or brown too quickly — you want gentle confit, not crisping.

  1. Let cool, then transfer to a glass jar. Store covered in the oil, in the fridge.

How To Use It

  • Mash it into butter for the ultimate garlic bread.
  • Stir into soups, hummus, or risotto.
  • Blend into a vinaigrette or aioli.
  • Toss with warm pasta and a sprinkle of parm — BOOM, instant meal.
  • Or eat straight off the spoon… no judgment here.

Storage Notes

  • Keep refrigerated — use within 10 days.
  • Bring to room temp before serving (the oil may solidify a little in the fridge).
  • For long-term, freeze the cloves in small batches and thaw as needed.

Important food safety note: Garlic + oil can grow botulism bacteria if left at room temp. Always store in the fridge and use clean utensils when scooping it out.

Try It & Share Your Twist!

Let me know if you add anything wild — I’ve heard of folks using orange zest, anchovies, even cinnamon sticks (!).

This recipe’s a base… run with it.

Enjoy the slow magic,
Luca

Tags:
tag:evoo-recipes tag:garlic-confit tag:olive-oil-uses tag:savory-spread tag:extra-virgin-olive-oil