Garlic Confit and Garlic Oil Recipe

I keep slow-cooked garlic confit and garlic oil in my kitchen for a reason. Put it on anything, even homemade bread, and it tastes great. Rich, sweet, and tasty. This meal will catch any garlic lover after one taste.   


– 3 whole heads garlic, cloves separated and peeled (about 1 cup peeled garlic cloves) – 1-2 cups extra-virgin olive oil, or as needed – 2-3 bay leaves or any other herb of your choice (optional)

Spread the cloves out in a small or medium-sized pot and add just enough oil to cover them. If you want to, add bay leaves or other herbs.  

Step 1


Set the mixture on medium heat. Bring oil to a very low boil, then turn down the heat as much as you can. Keep cooking the mixture on very low heat until the garlic is soft but not falling apart.   

Step 2

Avoid browning the exterior. Use a sharp knife to punch a hole in one clove to test the garlic. The clove should split easily. It may take 30–45 minutes. Mix sometimes.  

Step 3

Remove the pan from heat and transfer the confit to a clean jar or glass container. Cover and refrigerate the Garlic Confit and Oil immediately after they reach room temperature.  

Step 4

Use within two to three weeks in the fridge. (The oil may thicken in the fridge, but it melts fast at room temperature and is easy to scoop or smash.) Enjoy your food!  

Step 5

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