The air fryer is by far the fastest and easiest way to make soft, smooth, buttery, caramelized garlic confit. Read the notes for lots of ideas for how to use this air fryer garlic confit.
2-3headsgarlicpeeled (about 20-30 cloves), use as many as you want
½ - 1cupolive oilenough to completely cover the garlic in a small oven-safe container
sprig of fresh thyme or rosemaryoptional (it looks fancy and adds an herbal aroma)
Instructions
Place your garlic cloves and thyme (or rosemary) in your baking container. Add just enough olive oil to fully cover the garlic and herbs.
Air fry at 275F for 1 hour. No need to preheat. Check on the garlic halfway through cooking, and if it is browning too much, lower the heat to 250F. The oil should be bubbling slightly during air frying but should not be deep-frying the garlic.
Allow the container to cool until safe to touch without removing it from the air fryer, because the hot oil splatters easily and can burn you. You can open the air fryer or carefully remove the basket to let the garlic cool faster.
Transfer the garlic and oil to a jar and keep refrigerated for up to 1 month. Make sure to use both the garlic and the garlic-infused oil. The oil delicious in salad dressings and for cooking! The oil will turn solid in the fridge, but just let it come to room temperature before using and it will become liquid again.See the notes below for ideas for how to use garlic confit.
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Notes
Serving ideas:
Mash a couple of cloves of garlic confit onto your toast or on your savory scone. Sprinkle with some coarse sea salt. Mmmm!
Mash garlic confit (plus the oil) into your mashed potatoes for a rich savory flavor!
Spread it on toast with avocado (don't forget salt, pepper, and a squeeze of lemon juice)
The nutrition facts are a rough estimate for about 2 cloves of garlic coated in oil, but I obviously can't control how much or little garlicky oil you decide to use!