Go Back
–+ servings
Chili Garlic Confit (Slow-Cooked Caramelized Garlic in Olive Oil)

Chili Garlic Confit

Garden garlic cloves slow-cooked in olive oil with cayenne and chili until soft and jammy, plus a spicy garlic oil. Keep it refrigerated — garlic in oil must stay cold.
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Choose Serving Size 12

Equipment

  • Small saucepan or baking dish
  • Spoon
  • Airtight jar

Ingredients 

  • 4 heads garlic about 200 g, cloves peeled
  • 300 ml olive oil or enough to cover the cloves
  • 1 tsp cayenne pepper or 1-2 tsp chili flakes, to taste
  • ¼ tsp salt
  • 2 sprigs thyme optional, from the garden
  • 1 bay leaf optional

Instructions

  • Peel the garlic cloves and spread them in a single layer in a small saucepan or baking dish.
  • Add the cayenne (or chili flakes), salt, and the thyme and bay leaf if using. Pour in enough olive oil to cover the cloves completely.
  • Cook low and slow: on the stovetop over the lowest heat for 40 to 50 minutes, or in a 120-135°C (250-275°F) oven for about 1 to 1½ hours, until the cloves are soft and lightly golden. The oil should barely bubble, never boil or fry.
  • Remove from the heat and let it cool completely.
  • Transfer the cloves and the chili oil to a clean, airtight jar, keeping the garlic fully covered in oil, and refrigerate right away.