Go Back
+ servings
Garlic confit recipe

Get the Recipe: Garlic Confit Recipe

An easy and exceptional garlic confit recipe! The garlic cloves develop a subtly sweet flavor and a soft, spreadable texture, making them perfect for spreading on crusty bread. And you can use the amazing garlic-infused oil to make any dish of your choice!


  • 9 bulbs garlic
  • 2 cups olive oil
  • 1 tbsp black peppercorns
  • 1 tsp chilli flakes
  • 3 springs rosemary
  • 3 bay leaves
  • salt and pepper, to taste


  • Mason jar
  • Large saucepan


  • Peel the garlic. To do this, place a few cloves of garlic inside of a sealed jar and shake it vigorously. This way, the skins will become loose and easy to remove. Repeat with the rest of the garlic.
    9 bulbs garlic
  • Place garlic inside of a large saucepan and cover it in the olive oil. Add the peppercorns, chilli flakes, rosemary and bay leaves.
    9 bulbs garlic, 2 cups olive oil, 1 tbsp black peppercorns, 1 tsp chilli flakes, 3 springs rosemary, 3 bay leaves
  • Bring the oil to a light simmer, then turn down the heat as low as possible. It’s very important for the heat to not be too high - the oil shouldn’t be bubbling. Allow to cook for 30-45 minutes, until the garlic is soft but not completely falling apart.
  • Remove the saucepan from the heat and allow it to cool down fully. You can place it in a cold water bath to speed up this process. Then, use a slotted spoon to transfer the garlic to a jar. Finally, pour in the oil, seal, and store in the fridge.



How to store garlic confit
After making the garlic confit, store it immediately in the refrigerator once it cools down. It is generally advised that the confit is consumed within 2 weeks. 
Calories: 242kcal, Carbohydrates: 1g, Protein: 1g, Fat: 27g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 20g, Sodium: 3mg, Potassium: 15mg, Fiber: 1g, Sugar: 1g, Vitamin A: 48IU, Vitamin C: 1mg, Calcium: 7mg, Iron: 1mg