For a richer flavor, consider adding a few sprigs of fresh thyme or rosemary to the baking dish along with the garlic. The garlic-infused oil is equally delicious! Use it for sautéing vegetables, drizzling over salads, or dipping bread. Sterilizing the jar before storing the confit will help to extend its shelf life. To sterilize, boil the jar and lid in water for 10 minutes. The red pepper flakes add a subtle warmth, but can be omitted if you prefer a milder flavor.
Slow-Cooked Garlic Confit
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PREP TIME20 mins
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COOK TIME1 hrs 30 mins
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TOTAL TIME1 hrs 50 mins
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SERVING16 People
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VIEWS9
Transform ordinary garlic into golden, melt-in-your-mouth jewels with this slow-cooked confit. The gentle heat coaxes out the garlic's inherent sweetness, mellowing its bite and creating a luxurious, versatile ingredient for countless culinary creations.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate2 g
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Fiber0 g
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Protein0 g
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Saturated Fat1 g
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Sodium74 mg
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Sugar0 g
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Fat9 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 250°F (120°C). (5 minutes)
02
Step
15 mins
Peel each garlic clove. Place the peeled cloves in a small, oven-safe baking dish or ramekin. (15 minutes)
03
Step
2 mins
Sprinkle the salt and red pepper flakes (if using) evenly over the garlic cloves. (2 minutes)
04
Step
2 mins
Pour the olive oil over the garlic, ensuring that all the cloves are fully submerged. (2 minutes)
05
Step
1 mins
Cover the dish tightly with aluminum foil to prevent the garlic from browning too quickly. (1 minute)
06
Step
1 hrs 30 mins
Bake in the preheated oven for 1 1/2 to 2 hours, or until the garlic cloves are incredibly soft and easily pierced with a fork. They should be a light golden color. Be careful not to overcook, as this can result in a bitter flavor. (90-120 minutes)
07
Step
30 mins
Remove from the oven and allow the garlic to cool slightly in the oil. (30 minutes)
08
Step
5 mins
Transfer the garlic cloves and oil to a clean, sterilized jar. Ensure the garlic is completely submerged in the oil. (5 minutes)
09
StepSeal the jar tightly and store in the refrigerator for up to 5 days. The oil will solidify in the refrigerator, but will return to a liquid state at room temperature.
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RECIPE REVIEWS
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Please Rate
Thaddeus Johnston
Jun 27, 2025The tip about sterilizing the jar is helpful. My confit lasted the whole week without any issues.
Princess Murray
Jun 13, 2025I added thyme and rosemary, as suggested, and it was absolutely divine!
Marcel Feest
Jun 10, 2025I was a little intimidated to try this, but it was surprisingly easy. The results are amazing!
Candelario Mayert
Jun 9, 2025This recipe is a game-changer! The garlic is so sweet and mellow. I've been adding it to everything!