Print

Confit Garlic Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Confit Garlic is made by gently slow-cooking garlic cloves in olive oil until soft, golden, and sweet. The result is mellow, spreadable garlic and aromatic infused oil that enhances countless dishes.

Ingredients

  • 2 cups (about 6 to 8 heads) whole garlic cloves, peeled
  • 1 1/2 to 2 cups (360 to 480 ml) olive oil, enough to fully submerge cloves
  • 1/2 teaspoon salt
  • 2 to 3 sprigs fresh thyme or rosemary (optional)
  • 1/2 teaspoon black peppercorns (optional)

Instructions

  1. Preheat the oven to 250°F (120°C).
  2. Place the peeled garlic cloves in a small oven-safe dish or saucepan.
  3. Add salt and optional herbs or peppercorns if using.
  4. Pour olive oil over the garlic until the cloves are fully submerged.
  5. Bake for 1 1/2 to 2 hours, until the garlic is very soft and lightly golden without browning.
  6. Remove from the oven and allow to cool completely.
  7. Transfer the garlic and oil to a clean airtight container, ensuring the cloves remain fully covered with oil.

Notes

  • Alternatively, cook gently on the stovetop over very low heat for 45–60 minutes, keeping the oil at a low simmer and never boiling.
  • Store in the refrigerator for up to 2 weeks and keep garlic fully submerged in oil.
  • The oil will solidify when chilled; let sit at room temperature before using.
  • Freeze in small portions for up to 3 months for longer storage.
  • Use the infused oil for roasting vegetables, drizzling over bread, or adding to marinades.

Nutrition

Find it online: https://thefamilycooking.com/confit-garlic-recipe/