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Garlic confit in a white ramiken bowl placed on a wooden board.

Garlic Confit

Slow-cooked garlic confit made with olive oil and thyme. These tender, buttery garlic cloves are perfect for spreading on bread, stirring into sauces, or adding to homemade condiment recipes. Includes garlic-infused oil for drizzling and cooking.
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Prep Time: 5 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 20 minutes
Course: Other
Cuisine: French
Servings: 2.5 to 3 cups
Author: Shilpa

Equipment

Ingredients

Instructions

  • Preheat your oven to 275℉.
  • Cut and remove the top third of the garlic bulbs. Place the garlic in a loaf pan and add the olive oil to it. Make sure that the oil fully covers the garlic. Add the springs of thyme and spread them between the garlic.
  • Add the springs of thyme and spread them between the garlic.
  • Put the garlic in the oven for 1 hour and 15 minutes. Remove from the oven and let it cool off for 20 minutes.
  • Squeeze out the garlic cloves out of each head. Store up to 1 month in the refrigerator.

Notes

  • Use fresh, firm garlic bulbs. Avoid cloves that are sprouting.
  • Keep the garlic fully submerged in the oil while baking and storing.
  • Low, slow heat is key to achieving creamy garlic without browning too much.
  • Always refrigerate garlic confit after cooling.
  • If you want to change up the flavor, you can add rosemary, oregano, or even chili flakes for a spicier herb oil recipe.

Nutrition

Calories: 1549kcal | Carbohydrates: 5g | Protein: 1g | Fat: 173g | Saturated Fat: 24g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 126g | Sodium: 6mg | Potassium: 74mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 191IU | Vitamin C: 10mg | Calcium: 40mg | Iron: 2mg
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