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–+ servings
sous vide garlic confit

Sous Vide Garlic Confit and Infused Olive Oil

Chef Adriana Martin
The sous vide garlic confit is a flavorful condiment for crafting delectable dishes, and precision cooking is the best way to infuse olive oil with garlic and other spices. You will be impressed with the many ways you can use garlic confit and garlic oil in your cooking!
5 from 42 votes
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Prep Time 40 minutes
Cook Time 2 hours
Course Sauces, preserves
Cuisine French Cuisine
Servings 15 people
Calories 385 kcal

Equipment

  • Anova Precision Cooker Nano
  • Anova Precision Vacuum Sealer
  • Anova Precision Vacuum Sealer Bags
  • Anova 12 L container
  • Measuring Cups
  • Measuring spoons
  • Ladle
  • Tongs
  • Deep frying pan
  • 3 mason jars with lids

Ingredients
  

  • 8 garlic bulbs clean and peeled
  • 3 cups extra virgin olive oil
  • 1 teaspoon salt
  • 1 teaspoon lemon peel
  • 1/4 teaspoon black pepper cracked
  • 1 teaspoon Aleppo pepper crushed

Instructions
 

  • Add half a cup of olive oil to a deep frying pan and sautee the peeled garlic cloves at low temperature until they acquire a soft golden color. Move the garlic constantly to avoid burning it. Rest until the garlic and the oil is at room temperature.
  • Place the precooked garlic cloves inside the sous vide bags. You will add the same amount of garlic cloves per bag. Optionally use one-pint size mason jars with lids.
  • Add the spices and herbs to each of the bags. One bag will have a fresh oregano sprig. Another bag will include Aleppo pepper flakes, and the third bag will incorporate the lemon peel and the black pepper.
  • Add a pinch of sea salt to each bag and cover with olive oil. The olive oil must cover all the garlic cloves.
  • Seal the bags with the vacuum sealer and submerge them in the water bath.
  • Cook the garlic confit for 2 hours at 87.5C or 190F temperature. If you prefer not to sautee the peeled garlic cloves, skip that step and cook it raw in the precision cooker for 2.5 hours.

Notes

Recommendation on how to set up the Anova Precision Cooker/Nano for making garlic oil or confit.
  • Choose the container to use. We like the Anova 12 L container, and the Anova Precision Cooker Nano fits nicely and has a rack to secure the sous vide bags.
  • Fill the container with enough water. You will notice the Anova Precision Cooker Nano has water line levels of minimum and maximum. Make sure to meet those water requirements for the precision cooker to work correctly.
  • Set the Anova Precision Cooker Nano at 87.5C or 190F. The precision cooker has two modes Centigrade and Fahrenheit, which is helpful. A blue light will start blinking, which means the cooker is heating the water. When it reaches the set temperature, it will beep, and the light will turn solid blue color.
  • We recommend using the Anova Precision Vacuum Sealer and the Vacuum Seal Bags. Fill the vacuum seal bag with the garlic, spices, and olive oil and seal using the vacuum sealer.
  • The Anova Precision Vacuum Sealer is simple to use. Turn it on, insert the bag, remove some air, and press the seal button. The sealer also has a mode for pulse vacuum, which comes in handy when vacuum sealing liquids.

Nutrition

Calories: 385kcalCarbohydrates: 1gProtein: 1gFat: 43gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 32gSodium: 158mgPotassium: 10mgFiber: 1gSugar: 1gVitamin A: 40IUVitamin C: 1mgCalcium: 4mgIron: 1mg
Keyword garlic, preserves, sous vide
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