What kind of oil can I use besides olive oil?

I have made this recipe using canola oil and vegetable oil in place of much-more expensive olive oil. Both work great and give you the same flavor results as olive oil. These two oils also don't solidify in the refrigerator the way olive oil can.

Can’t I just buy peeled garlic cloves?

Often yes. Many large grocery stores will have containers of raw, pre-peeled garlic available near the deli or prepared fresh food area.

Can I get sick from eating garlic stored in oil?

The risk of botulism is from raw garlic cloves that have been stored in oil - especially if the mixture is left out at room temperature or saved for a long time. However, we’re cooking this garlic well beyond both the temperature and time the World Health Organization says is needed to kill off the toxin caused by the botulism bacteria. AND you’re going to store it in the fridge and enjoy it within 7 days, further preventing any issues. 🙂

When I opened my raw garlic bulb, the cloves inside look purple. Is this normal?

Yes. Some garlic grows with a purple skin on it, making it look like the whole garlic cloves are wrapped in purple stripped skin. This is totally normal! Unwrap the individual cloves. As long as those are a solid, creamy, pale yellow color, you're good to go.

How to Roast Garlic in Olive Oil (Garlic Confit)

Name: Roasted Garlic in Olive Oil (Homemade Garlic Confit)
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Cuisine: American
Ingredients: 2 bulbs of fresh garlic (or 24 peeled cloves); 1-2 cups extra virgin olive oil

Roasted Garlic in Olive Oil (Homemade Garlic Confit)

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Cook large batches of whole garlic cloves with roast garlic confit. Oven roasted fresh garlic submerged in oil cooks up creamy and delicious. Perfect for spreading on bread, adding to pasta dishes and mashed potatoes, or making the best garlic butter ever.

Author: Katy McAvoy
Prep Time: 15 min
Cooling Time: 30 mins
Cook Time: 15 min
Total Time: 60 mins
Yield: 12 servings 1x
Category: Appetizers
Method: Oven
Cuisine: American

Ingredients

Units Scale

2 bulbs of fresh garlic (or 24 peeled cloves)
1-2 cups extra virgin olive oil

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Instructions

Break open each bulb of garlic. Pull out the individual garlic cloves. Peel the cloves using a small paring knife.

Place peeled garlic cloves into a small, ovenproof baking dish. Pour in enough olive oil to cover all of the garlic cloves. (Make sure no part of the cloves are sticking up above the oil line.)

Bake at 350 degrees F for 15 minutes.

Remove from the oven and let cool for 30 minutes.

Using a slotted spoon or small mesh strainer, remove the cooked garlic cloves from the oil.

Store garlic cloves in an airtight, small glass container in the refrigerator for up to 7 days.

Once it has cooled COMPLETELY, strain the remaining garlic-flavored oil through a fine mesh strainer to remove any lingering bits of garlic.

Store the garlic oil in a small jar in the refrigerator. Use within 7 days.