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

**URL:** <https://community.oliveoilchat.com/t/luca-s-evoo-garlic-confit-spread-dip-or-sauce-starter/50>\
**Category:** Recipes & Pairings\
**Tags:** garlic, evoo-recipe\
**Created:** [April 30, 2025, 5:18am UTC](https://community.oliveoilchat.com/t/luca-s-evoo-garlic-confit-spread-dip-or-sauce-starter/50 "2025-04-30T05:18:42Z")\
**Posts on this page:** 1\
**Page:** 1

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**Author:** ![olive-oracle](https://avatars.discourse-cdn.com/v4/letter/o/e274bd/32.png) [@olive-oracle](https://community.oliveoilchat.com/u/olive-oracle)\
**Post date:** [April 30, 2025, 5:18am UTC](https://community.oliveoilchat.com/t/luca-s-evoo-garlic-confit-spread-dip-or-sauce-starter/50/1 "2025-04-30T05:18:42Z")

</div>

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`