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A spoon lifts several cloves of garlic confit from a pot filled with tender garlic, fragrant herbs, and golden oil.

Garlic Confit

This garlic confit recipe transforms whole cloves into soft, spreadable garlic with a rich, mellow flavor. It’s an easy way to elevate everything from toast and pasta to roasted vegetables and dressing.
5 from 6 votes
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Appetizer, Condiment
Cuisine French
Servings 3 cups

Equipment

  • baking dish
  • Measuring cups and spoons

Ingredients
  

  • 6 heads of garlic
  • 2 cups olive oil
  • 3 sprigs of fresh thyme
  • 1 sprig of rosemary
  • 1 teaspoon black peppercorn
  • ½ teaspoon red chili flakes
  • bay leaf
  • pinch of salt

Instructions
 

  • Preheat the oven to 250 F.
  • Separate the cloves from the heads of garlic and peel them.
    *To peel them quickly, you can place the cloves in a jar with a lid (or between two metal bowls) and shake vigorously for 45-60 seconds. This loosens the skins so they slip off.
    Another option is to pour boiling water over the cloves, let them sit for about 1 minute, then drain and peel. The skins should come off pretty easily.*
  • Place the peeled garlic cloves in an oven-safe dish in a single layer. Pour the olive oil over the top, making sure the cloves are completely submerged.
    Nestle the thyme, rosemary, bay leaf, peppercorns, red chili flakes, and a pinch of salt and pepper into the oil.
  • Bake at 250°F for about 2 hours, or until the cloves are soft and lightly golden. They should be tender enough to mash easily with a fork.
  • Allow the garlic and oil to cool completely. Transfer to a clean jar, ensuring the cloves remain fully submerged in the oil.
    Store in the refrigerator for up to 3 weeks and enjoy!
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