Garlic Confit

Slow-baked garlic cloves infused with herbs in olive oil, creating sweet, tender garlic and flavorful oil, good for cooking and finishing dishes.

Why You'll Love Garlic Confit

The cloves bake low and slow, fully submerged in olive oil with herbs, until soft and mellow. Swap it in anywhere you'd use raw garlic, and save the infused oil for sautéing vegetables or finishing a dish.

Tips and Tricks

• Make sure garlic cloves are fully submerged to prevent spoilage.
• Use the leftover garlic oil to sauté greens, potatoes, or drizzle over roasted veggies.
• Store in the fridge in a sealed container and use within 2 months for best flavor.

Variations

• Add a sprig of rosemary or a few peppercorns for a different flavor profile.
• Use dried herbs if fresh aren't available, but reduce quantity.
• Try using avocado oil or grapeseed oil for a different but still mild taste.

Substitutions

• Bay leaf can be swapped with dried oregano or thyme.
• Olive oil can be replaced with neutral oils like sunflower or canola.
• Fresh thyme can be swapped with dried thyme, using about 1 tsp.

Best Served With

• Steak or roasted meats
• Grilled or roasted vegetables
• Crusty bread for spreading
• Mashed potatoes or creamy polenta

How to Store Leftovers

• Keep garlic confit submerged in oil in an airtight container in the fridge for up to 2 months. Always use a clean utensil to avoid contamination.
• The garlic oil can be strained and stored separately for cooking.

Common Questions

Garlic Confit

No ratings yet

Slow-baked garlic cloves infused with herbs in olive oil, creating sweet, tender garlic and flavorful oil great for cooking and finishing dishes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Servings: 1 cup

Course: Dressing/Condiment, Garnish

Cuisine: Universal

Calories: 2868

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 2-3 heads garlic depending on size, peeled whole cloves
• 1 to 1½ cups olive oil enough to fully submerge cloves
• 1 bay leaf or ¼ teaspoon dried ground bay
• 3 sprigs thyme or 1 teaspoon dried thyme

Equipment

• Oven-safe baking dish (small/medium)
• Knife and cutting board
• Airtight storage container

Method

 

1. Preheat oven to 350°F.
2. Peel garlic cloves, leaving them whole.
3. Place garlic, bay leaf, and thyme in a small to medium oven-safe baking dish.
4. Pour olive oil over garlic and herbs until cloves are completely submerged, leaving about 3 inches of space above the oil to prevent overflow.
5. Bake in oven for 45-60 minutes until garlic cloves are soft, fragrant, and lightly browned.
6. Remove from oven and let cool to room temperature.
7. Transfer garlic and oil to an airtight container, ensuring cloves remain submerged in oil. Store in refrigerator for up to 2 months.

Nutrition

Calories: 2868kcalCarbohydrates: 1gProtein: 0.2gFat: 324gSaturated Fat: 45gPolyunsaturated Fat: 34gMonounsaturated Fat: 237gSodium: 7mgPotassium: 22mgFiber: 0.4gVitamin A: 149IUVitamin C: 5mgCalcium: 16mgIron: 2mg

Notes

Storage: Keep the cloves fully submerged in their oil in an airtight jar in the fridge, they'll hold for up to 2 months. Scoop out cloves and oil as needed with a clean spoon to keep it from spoiling early, and use the infused oil itself for cooking or finishing.

Tried this recipe?

Let us know how it was!