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–+ servings

Garlic Confit

1280kcal
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Prep 45 minutes
Cook 2 hours 30 minutes
Total 3 hours 15 minutes
Slow-cooked garlic cloves preserved in olive oil — tender, mellow, and versatile for sauces, spreads, and cooking.
Servings 3 servings
Course Sauce
Cuisine French, Mediterranean

Ingredients

  • 4 heads garlic peel cloves, leave each clove intact (do not smash)
  • 2 cups olive oil enough to fully cover the cloves
  • 3 sprigs thyme
  • 4 leaves bay leaves

Method

  1. Peel the garlic heads and separate the cloves, keeping each clove whole (do not crush or smash).
  2. Place the garlic cloves in a small pot or saucepan and pour in enough olive oil to fully cover the cloves (about 2 cups).
  3. Add the thyme sprigs and bay leaves to the pot, tucking them among the cloves.
  4. Heat the pot over the lowest heat setting. Maintain a gentle simmer — you should see only tiny bubbles and the garlic should slowly soften, not fry hard or boil.
  5. Cook gently for about 2 to 2.5 hours, until the cloves are very tender and lightly golden.
  6. Remove from heat, let cool slightly, then transfer the garlic and oil to a clean, airtight jar. Store refrigerated and use within 4 months.

Nutrition

Calories1280kcalCarbohydrates3gProtein2gFat149gSaturated Fat21gSodium5mgPotassium120mgFiber1gSugar1gVitamin C2mgCalcium20mgIron1mg

Notes

Store refrigerated. Use the garlic as a spread, in dressings, or to flavor sauces; reserve the oil for cooking. Ensure jars are clean and keep refrigerated to reduce risk of spoilage.

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