Smoked Garlic Confit
This easy recipe makes amazing smoked garlic confit. It stores well and can be used on bread, in sauces, marinades, and more to add delicious flavor!
Servings: 24
Calories: 162kcal
Ingredients
- 4 head of garlic
- 2 cups Extra Virgin Olive Oil
- 4 sprigs rosemary
- ½ tsp black peppercorns
Instructions
Prep the Smoker
- Prep the smoker to 250 degrees F
Prep the Garlic
- Peel the individual cloves of garlic and place them in a 9x9 foil pan.
- Cover with the avocado oil and place on the wire rack of the grill.
- Close the lid and smoke for 2 to 2 ½ hours.
Cool the garlic confit
- Carefully remove from the grill and set aside.
- Add the rosemary sprigs and peppercorns.
- Allow the oil to cool completely.
Store
- Once cooled, divide the garlic, oil, and herbs into wide-mouthed mason jars and seal.
- Store in the fridge for up to 2 weeks.
- Be sure to return the garlic to room temperature to use. The oil will return to liquid form and you can easily scoop out the cloves.
Video
Notes
This recipe was made on a Traeger pellet smoker. For more smoke flavor, we add a smoker box filled with hickory wood chips on the grill grates while the confit smokes.
To avoid picking up too much acrid overly-smoked flavor, we do not recommend smoking confit over a stick fire.
The garlic becomes soft when cooked in oil. It is easily mashed and spread. See the notes in our full post on delicious ways to use garlic confit and how to store and freeze it.
Nutrition
Serving: 1g | Calories: 162kcal | Carbohydrates: 0.2g | Protein: 0.04g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 0.1mg | Potassium: 3mg | Fiber: 0.04g | Sugar: 0.01g | Vitamin A: 1IU | Vitamin C: 0.2mg | Calcium: 2mg | Iron: 0.02mg