Garlic Confit
Garlic Confit: A Simple, Flavor-Packed Kitchen Essential!
There’s nothing quite like the rich, buttery magic of garlic confit, tender cloves of garlic slowly simmered in olive oil until they’re golden, soft, and absolutely irresistible. This easy garlic confit recipe is one of my favorite chef secrets for adding deep, savory flavor to just about anything.
I always keep a jar of this in my fridge, but it’s especially a must-have during the holidays, perfect for elevating pastas, mashed potatoes, roasted veggies, or simply spreading on crusty bread. Learn how to make garlic confit at home with just a few simple ingredients and a little patience, no fancy tools required!
Ingredients
- 2 cups garlic cloves (about 6 heads), peeled and ends trimmed
- 2 cups olive oil (or ½ grapeseed oil and ½ olive oil)
- 6 fresh thyme sprigs
- 2 bay leaves
- 8 whole peppercorns
Instructions
- Preheat your oven to 200°F (95°C).
- Place the peeled garlic cloves in a small baking dish.
- Add the olive oil (or olive/grapeseed blend) until the garlic is fully submerged.
- Tuck in the thyme sprigs, bay leaves, and peppercorns.
- Bake for 1.5–2 hours, or until the garlic is soft, golden, and tender.
- Allow the garlic to cool completely.
- Transfer garlic and oil to a clean, airtight jar and store in the refrigerator for up to 2 weeks.
Recipe Notes / Tips
- Use garlic confit in mashed potatoes, pasta, roasted vegetables, or spread on crusty bread.
- I love to store the infused oil in a squeeze bottle, it makes cooking and drizzling over dishes effortless.
- I always keep a jar of this in my fridge, especially during the holidays, it’s a must-have for adding rich, buttery flavor to everything from roasted veggies to festive breads.
- For extra flavor, infuse the oil with additional herbs like rosemary or sage.
- Make sure the garlic is fully submerged in oil to prevent spoilage.
- Store in the fridge in an airtight jar for up to 2 weeks.
Garlic Confit
Ingredients
- 2 cups garlic cloves, about 6 heads, peeled and ends trimmed
- 2 cups olive oil (or ½ grapeseed and ½ olive oil)
- 6 fresh thyme sprigs
- 2 bay leaves
- 8 peppercorns
Instructions
- Preheat oven to 275°F.
- Combine all of the ingredients in an oven-proof baking dish. Transfer to the oven and simmer for 1½ hours, or until the garlic is tender but not browned, Let cool completely.
- Using a slotted spoon, transfer the garlic to an airtight container or a glass jar with a lid and refrigerate for up to 4 weeks. Pour the reserved garlic oil in a squeeze bottle or a separate container and refrigerate for up to 2 weeks. Enjoy!