Garlic Confit


This easy recipe for garlic confit transforms ordinary garlic cloves into a gourmet condiment. A confit is a food (meat, fruit, etc.) preserved in oil; this method was used before the invention of refrigeration. Add this garlic confit to mashed potatoes, pasta, or steamed veggies, or spread it on garlic bread. Store for several weeks in the refrigerater or freeze for several months.

Prep Time:
15 mins
Cook Time:
25 mins
Additional Time:
15 mins
Total Time:
55 mins


  • 2 bulbs garlic

  • ¾ cup pure olive oil

  • 2 sprigs fresh thyme


  1. Cut tops off garlic bulbs. Place bulbs on a clean working surface; press down firmly on bulbs with the flat part of a large knife to separate cloves. Remove and discard skins.

  2. Pour oil into a very small pot; add garlic cloves and thyme. Cook over medium heat until bubbles start to form. Reduce the heat to the lowest possible setting, and cook until garlic is soft but not brown, 20 to 25 minutes, depending on the size of the cloves. Let cool to room temperature, 15 to 30 minutes.

  3. Transfer mixture to a sterilized jar, then seal and refrigerate.


Look for garlic bulbs with tight cloves and a purplish skin. I use thyme, but feel free to use your favorite fresh herbs.

Editor's Note:

Nutrition data for this recipe includes the full amount of olive oil. The actual amount consumed will vary.

Nutrition Facts (per serving)

84 Calories
8g Fat
2g Carbs
0g Protein
Nutrition Facts
Servings Per Recipe 20
Calories 84
% Daily Value *
Total Fat 8g 11%
Saturated Fat 1g 6%
Sodium 1mg 0%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 0g
Vitamin C 2mg 9%
Calcium 10mg 1%
Iron 0mg 1%
Potassium 23mg 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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