Confit Garlic

Confit Garlic

It’s been raining almost continuously in Dublin for a week now. Due to the state of my kitchen roof, this means it has also been raining in part of my kitchen for almost a week now. In light of this, here is a quick and easy store-cupboard recipe. I will warn you now: this recipe will do no favours to your social life, but it’s totally worth it. Confit garlic is a richer version of roasted garlic, slow cooked in olive oil to create a sweet, intense flavour. You can keep it in the fridge for a couple of weeks, and use it to add great flavour to lots of dishes. I’ve been using it in pasta sauces, stews and dips in place of raw garlic. It’s one of those things to make when you have an evening hanging around the house, as it just take a few minutes of active time and some oven watching.


  • Head of garlic, seperated and peeled
  • A few sprigs of thyme
  • Peppercorns
  • Chili flakes
  • Olive oil


  • Put the peeled garlic cloves in an oven proof ramekin.
  • Add the thyme, a few peppercorns, and a pinch of chili flakes.
  • Cover with olive oil.
  • Wrap the ramekin in tinfoil.
  • Roast in the oven at 160C for 40-60 minutes until soft and golden.
  • Pour into a sterilised jar and store in the fridge, keeping the olive oil topped up so the cloves are covered.

9 thoughts on “Confit Garlic

  1. Garlic is my favorite–I don’t care how I smell after eating…it’s simply amazing. I like to puree this recipe so that I can swap it on some hearty bread. Happy Nesting.

  2. Pingback: Confit Tomato Pesto with Basil and Walnuts (and Marriage Equality) | Canal Cook

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