Garlic Confit


Garlic Confit

Servings 1 Pint


  • 2 cups of garlic cloves (about 6 heads), peeled
  • 6 thyme sprigs
  • 3 small bay leaves
  • 2 cups pure olive oil or ½ canola and ½ olive oil


  • Combine all of the ingredients in a medium saucepan and simmer over low heat until the garlic is tender but not browned, about 30 minutes. Let cool.
  • Using a slotted spoon, transfer the garlic to a glass jar and pour the cooking oil on top, seal and refrigerate for up to 4 months. Enjoy!