Why does garlic confit turn green sometimes? Am I doing something wrong?

alexalbon23

Active member
Hey, folks! So, I recently made a batch of garlic confit, but some of the cloves turned green. šŸ˜³ Itā€™s not the first time this has happened, but Iā€™m wondering if Iā€™m doing something wrong with the process? I used fresh garlic and slow-cooked it in olive oil, but the color thing still happened. Does it affect the flavor or is it just a visual thing? Any garlic experts in the house that can enlighten me? šŸ§„
 
Hey! Donā€™t worry, that green tint happens sometimes and itā€™s more of a visual thing than anything to stress over. šŸ˜… It usually happens when garlic reacts to certain compounds, especially if itā€™s fresh or exposed to certain temperatures during cooking. It doesnā€™t change the flavor much, if at all, so your garlic confit should still taste great! Maybe some garlic pros can chime in with more tips, but youā€™re not alone on this one! šŸ§„
 
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