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Garlic Confit

  • Author: Joybilee Farm
  • Prep Time: 20 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 20 minutes
  • Yield: 2 cups 1x
  • Category: Condiment
  • Method: Low and slow
  • Cuisine: French


Garlic confit is a delicious garlic condiment with a sweet, mildly pungent flavor.  It goes well with starches like rice and potatoes and adds umami flavor to these dishes.  Made with just two ingredients, it is a simple but healthy addition that is rich in flavor and easy to make.


  • 12 heads of garlic  (60 large cloves)
  • 1 cup (250 ml) extra virgin olive oil
  • 1 tablespoon lemon peel, dried (optional)
  • 1/2 teaspoon herbed salt (optional)


  1. Preheat oven to 175F.
  2. Separate the garlic heads into cloves. Peel the garlic cloves to remove the papery wrapper.  Place the garlic cloves in a small sauce pan or oven-safe dish or ramekin.
  3. Pour the extra virgin olive oil over the garlic cloves to fully submerge them.  Add lemon peel and salt to the saucepan, if you are using it.
  4. Place the saucepan in the oven at 175F and bake it for 6 to 8 hours until the garlic is fragrant, golden, and tender.  Remove the saucepan from the oven.
  5. Allow the saucepan with the garlic confit to come to room temperature. Transfer the garlic confit to a clean glass jar.  Ensure that all the garlic cloves are fully covered by the oil in the jar.  Cover with a lid.
  6. Refrigerate the jar.


Refrigerated the garlic confit will keep for a week.  For longer storage freeze the garlic confit in half pint jars.  Frozen the confit will last up to a year.

Keywords: Confit, garlic, extra virgin olive oil

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