Garlic Confit in Olive Oil
Garlic confit is the kind of kitchen magic that turns humble cloves into soft, buttery gold, ready to spread, stir, or drizzle on just about anything.
Servings 16
Calories 200kcal
Ingredients
- ½ pound garlic (225 g) cloves peeled (about 5 heads)
- 1 ½ cups olive oil (360 ml)
- 2 sprigs rosemary
- 2 sprigs thyme
- 10 whole peppercorns
- 1 teaspoon salt (6 g)
Instructions
- Preheat the Oven: Set your oven to 325°F (165°C).
- Prep the Garlic and Herbs: Place the peeled garlic cloves, rosemary, thyme, salt, and peppercorns in an oven-safe baking dish. Pour in the olive oil until the cloves are at least 75% submerged. If they aren’t, switch to a smaller dish or top off with a bit more oil.½ pound garlic, 2 sprigs rosemary, 2 sprigs thyme, 10 whole peppercorns, 1 teaspoon salt, 1 ½ cups olive oil
- Tip: You can peel the cloves yourself or use store-bought pre-peeled garlic to save time.
- Slow Roast the Garlic: Bake uncovered for 45 minutes, or until the garlic turns soft, fragrant, and lightly golden.
- Cool and Store: Allow the confit to cool completely before using or storing. Keep in the refrigerator for up to 1 week or freeze for up to 1 year.
Notes
Bake Dish Options:
- Without a Lid - Ceramic or glass bake dish. This can achieve a more brown appearance.
- With a lid - Small round cocotte ceramic dutch oven such as a Staub. This can achieve a lighter color appearance.