Garlic Confit/Garlic Oil

slightly adapted from

Makes about 2 cups

Very similar to our Roasted Garlic Spread, this recipe is just a touch more work, but results in two delicious by products: soft, mashable cloves of garlic and garlic-infused oil. Peeling that many garlic cloves might seem like a big chore, but this Saveur video shows a trick where violently knocking the cloves between two bowls takes care of all the work for you. Keeps in the fridge for 3 weeks.


  • 1 cup extra-virgin olive oil
  • 1 1/2 tsp. kosher salt
  • 1 1/2 c garlic cloves, peeled and whole (about 40-50 cloves)
  • 10 whole black peppercorns
  • 5 sprigs fresh thyme or a pinch dried leaves
  • 1 bay leaf

Heat oven to 300°. Put ingredients into a 1-qt. pot, making sure garlic is submerged in oil. Cover pot; bake until garlic is golden brown and tender, about 1 hour. Let cool.

Transfer mixture to a glass jar; cover surface of oil with plastic wrap. Cover jar and refrigerate for up to 2 weeks.

Unless otherwise stated, the content of this page is licensed under Creative Commons Attribution-ShareAlike 3.0 License