Confit Garlic
Confit garlic needs gentle handling and careful storage. I keep the cooking and cooling stages together when planning it, rather than treating the jar as a shelf-stable preserve.
- Prep Time
- 10 mins
- Cook Time
- 2 hrs
- Serves
- 10
Before You Start — Chef's Notes, Ingredient Swaps & Why This Recipe WorksClick to read
Chef’s notes
Get the clean, shallow containers ready before the garlic comes out of the oven so you can start cooling it straight away.
Ingredient swaps
Where the ingredient list gives an alternative, use that option. Other substitutions have not been established for this version, so do not assume they will behave identically.
Why this recipe works
Pan size and food thickness affect how evenly things cook. Keep to the setup in the method and check the stated colour or texture cue before serving.
Cooling and storage
Garlic in oil can support the bacteria that cause botulism. Keep it cold, use it within four days, or freeze it. Keep homemade garlic in oil refrigerated or frozen.
For more help, browse Kitchen Skills and gluten-free label guidance.
Method
- Preheat your oven to 120°C.
- Place the peeled garlic cloves in an oven-safe dish.
- Pour the olive oil over the garlic, making sure the cloves are fully submerged.
- Add the fresh thyme sprigs or rosemary to the dish.
- Place the dish in the preheated oven and bake for about 2 to 2 1/2 hours, or until the garlic becomes soft and golden brown. The low temperature allows the garlic to confit slowly, infusing it with the flavours of the oil and herbs.
- Divide the garlic and oil into small, clean, shallow, heat-safe containers and cool promptly. An ice-water bath around the containers can help. Keep the bath water out of the oil.
- Refrigerate promptly at 4°C or below and use within four days. Freeze for longer storage. Label the containers with the date.
Watch Me Make This
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