Garlic Confit

4.89 from 18 votes

Confit is a French cooking technique where something is cooked in lots of fat at a low heat and for a very long time.

Prep Time45

Cook Time2

Course: Side Dish

Cuisine: French

Servings:

Preheat: Preheat the oven to 120°C / 250°F
Peel garlic: Peel the garlic by breaking the cloves away and placing them into a heatproof bowl. Submerge in boiling hot water for 5 minutes and drain. The skin will become loose and easy to peel away.
Bake: Place the garlic cloves and thyme into an ovenproof dish and fully submerge in olive oil. It's important the garlic is fully submerged in the olive oil so it does not burn. Bake for 1 - 2 hours or until the garlic has become golden and is soft to touch.
Serve and Store: Allow the garlic confit to cool and store in an airtight container or jar for 2 - 3 weeks in the fridge.

Olive Oil: A good quality extra virgin olive oil is essential for garlic confit. Not only does it infuse the garlic with beautiful richness, but it also becomes a star ingredient itself — you’ll be drizzling this oil over everything. Choose an oil you love the taste of, because it will directly impact the final flavour.

Garlic: Always use fresh, firm garlic bulbs rather than pre-peeled or packaged garlic. Fresh cloves have better flavour, texture, and a lower risk of bacterial contamination. Taking a few extra minutes to peel the garlic yourself makes all the difference in both taste and safety.
Storing: Garlic confit can be stored in the fridge for 2 - 3 weeks in a sterilised glass jar. Always keep in the fridge and do not leave out at room temperature for a long period of time.