Garlic Confit

Garlic Confit in olive oil with thyme and oregano

Rich, Nutty, Caramelized Garlic Confit that melts in your mouth! Great appetizer or additional ingredient for your recipes. A must-have in the kitchen! You can use both the Garlic and the oil which now is flavored by the slow-poached Garlic and fresh Herbs.

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Garlic Confit

Whole cloves poached in olive oil and herbs
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Appetizer, Side Dish
Cuisine French, Mediterranean
Servings 1 ontainer
Calories 400 kcal


  • Sauce pan


  • 400 Grams Garlic pealed and clean
  • 3 Branches of Fresh Thyme
  • 1 tbsp Fresh Oregano
  • 2 Small Shallots (optional)
  • 1.5 - 2 cups Olive Oil (or more) the oil should cover the cloves


  • Peal and clean the Garlic cloves and the shallots
  • Put all the ingredients in a small seep cooking pot and pour in olive oil until all is covered.
  • Simmer on a very low heat
  • you should see tiny bubbles while it cooks. the poaching should be very gentle and slow
  • traditionally the garlic is not supposed to gain any color or browning. i myself tend to wait until its slightly golden, it takes about 1.5h - 2h
  • once ready let cool and when completely chilled transfer the content to a glass container. make sure that the oil covers the garlics and onions. keep refrigerated up to 3 months.
Keyword Garlic Confit, Poached Garlic, Slow Cooked


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