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garlic confit

few things beat properly roasted garlic. earthy + sweet, it adds an unmistakable charm to any dish. enter garlic confit. all the warmth + flavor of roasted garlic with even greater ease.

to confit is to preserve. it begins with low + slow poaching, before being jarred in the cooking liquid for long term storage. technically, only goose or duck is true confit (say the french), but the method, en confit, can be applied to other meats in fat or fruit in syrup. today, we're talking garlic, drowned in olive oil.

the work is found in the peeling, but it's all ease from there on. as many cloves as you desire get covered in good olive oil, and a couple hours in a warm oven turns it soft + sweet + wonderful.

it can last for weeks in the fridge, making it easy to have on hand for all things savory. plop a few cloves on roasted chicken. smear it on toasted sourdough. use it to make hummus. add it to pizza. drizzle the infused oil on vegetables of all ilk. options abound.


· garlic confit ·


  • 1 cup garlic cloves, peeled (30-40 cloves)

  • 1 1/2 cups olive oil


  1. carefully peel garlic + place into clean, dry, oven-safe saucepan or for minimal dishes, an oven safe jar (i use weck).

  2. pour enough oil to fully submerge all cloves

  3. place saucepan in oven, turning temperature to 250* and cook for about two hours, until very fragrant + garlic is a soft, golden brown

*keeps on the counter for several days or in the fridge for several weeks.

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