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

[alexalbon23]

Hey, folks! So, I recently made a batch of garlic confit, but some of the cloves turned green. It’s not the first time this has happened, but I’m wondering if I’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?

 

[mr.yohan]

Hey! Don’t worry, that green tint happens sometimes and it’s more of a visual thing than anything to stress over. It usually happens when garlic reacts to certain compounds, especially if it’s fresh or exposed to certain temperatures during cooking. It doesn’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 you’re not alone on this one!

 

[Keith_]

Garlic can turn green due to sulfur compounds reacting with acid in the oil, but it’s totally safe to eat and doesn’t affect the flavor—just a quirky visual thing!