The easiest, most luxurious garlic “jam” you’ll ever make
Sweet, buttery-soft, and infused with herbs, garlic confit is one of those kitchen staples that feels fancy but is incredibly simple. Slow-cooked in olive oil, the garlic turns mellow, creamy, and spreadable—no sharp bite, just pure savory goodness.
Perfect for spreading, stirring, drizzling, or spooning straight from the jar.
Ingredients
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100 garlic cloves, peeled
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450 ml (2 cups) olive oil
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5 sprigs fresh thyme
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2 sprigs fresh rosemary
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3 bay leaves
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1 tsp red pepper flakes (optional, for gentle heat)
Instructions
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Prep the garlic
Place the peeled garlic cloves in a small, heavy-bottomed saucepan or oven-safe dish. -
Add oil & herbs
Pour in the olive oil until the garlic is fully submerged. Add thyme, rosemary, bay leaves, and red pepper flakes. -
Cook low and slow
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Stovetop method:
Cook on the lowest possible heat for 45–60 minutes. The oil should barely bubble—never fry. -
Oven method (recommended):
Bake at 120°C / 250°F for 1½–2 hours until garlic is golden, soft, and creamy.
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Cool & store
Let cool completely. Remove herb stems if desired. Transfer garlic and oil to a clean glass jar.
Storage & Safety
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Store refrigerated in an airtight jar
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Keeps up to 2 weeks in the fridge
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Always keep garlic fully submerged in oil
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Do not store at room temperature (important for food safety)
🍞 How to Use Garlic Confit
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Spread on toasted bread or crackers
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Mash into butter for garlic bread
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Stir into pasta, risotto, or mashed potatoes
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Add to soups, sauces, and roasted vegetables
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Use the infused oil for salad dressings or drizzling
💡 Tips for Perfect Confit
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Keep the heat very low—browning = bitterness
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Use good-quality olive oil (you’ll taste it)
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Want extra sweetness? Add 1 small shallot
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For citrus notes, add a strip of lemon peel (no white pith)
This sweet and creamy garlic confit is pure comfort in a jar—rich, fragrant, and endlessly useful. Once you make it, you’ll wonder how you ever cooked without it. 🧄✨
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