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A spoon scooping up roasted garlic garnished with bay leaves and herbs, coated in oil.
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Garlic Confit

Garlic confit is a simple yet transformative recipe. Slow-cooked garlic cloves in olive oil become buttery, sweet, and versatile. Perfect for spreading on bread, tossing in pasta, or adding to any dish.
Prep Time5 minutes
Cook Time1 hour
Total Time1 hour 5 minutes
Course: Sauces, Dressings & Spreads
Cuisine: French
Keyword: garlic confit, how to make garlic confit
Servings: 8 servings
Author: Gina Matsoukas

Ingredients

  • 5 heads of garlic
  • 8-10 fresh thyme sprigs
  • 1 tablespoon freshly cracked black pepper
  • 1 teaspoon red chili flakes
  • 3 bay leaves
  • 1 ½ cups extra virgin olive oil

Instructions

  • Preheat the oven to 375°F. (see notes for alternate method)
  • Add all ingredients to a small baking dish. Bake for 1 hour until the garlic is tender.
  • Allow to cool down then transfer to a jar with an air tight lid and keep stored in the refrigerator for up to 3 weeks.

Notes

-There are two methods you can take when making garlic confit: low and slow or hot and fast. I prefer the hot and fast method and don't mind my garlic cloves getting a little browned. If you think you prefer the low and slow method, roast at 250°F for closer to 2 hours.

Nutrition

Serving: 1SERVING | Calories: 362kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 41g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 30g | Sodium: 5mg | Potassium: 13mg | Fiber: 0.1g | Sugar: 0.04g | Vitamin A: 77IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 0.3mg