Garlic Confit

Name: Garlic Confit
Total time: 3 h 41 min
Yield: 1 serving
Ingredients: 40 clove Garlic clove; 4 sprig Fresh thyme; 2 piece Bay leaves; 1 tsp Black peppercorns; 0.5 tsp Flaked sea salt; 250 ml Light olive oil

3 hr 39 min · 13 min active · makes ~460 ml · Easy

Garlic cloves slow-cooked in oil with thyme, bay leaves and black peppercorns until soft and spreadable.

See more →

Garlic Confit

Garlic cloves slow-cooked in oil with thyme, bay leaves and black peppercorns until soft and spreadable.

See more →

TOTAL TIME

3 hr 39 min

ACTIVE TIME

13 min

QUANTITY

~460 ml

DIFFICULTY

Easy

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/6

Tools0/11

Ingredients

0/6 gathered · 1 servings

40clove

4sprig

2piece

1tsp

0.5tsp

250ml

#	Quantity	Notes	State
1	40clove	—	—
2	4sprig	—	—
3	2piece	—	—
4	1tsp	—	—
5	0.5tsp	—	—
6	250ml	—	—

Tools

11 items

Procedure

18 steps

1 of 18

Set the oven to 120 °C and allow it to come up to temperature.

120°C

⏱ 10 min

2 of 18

Peel each garlic clove, trimming away the root end and any papery skin.

Garlic clove · 40 clove

⏱ 2 min

ResultPeeled garlic cloves

3 of 18

Tip the peeled garlic cloves into a small ovenproof dish in a single snug layer.

Peeled garlic cloves · step 2

⏱ 1 min

ResultPeeled garlic cloves

4 of 18

Tuck the thyme sprigs among the garlic cloves.

Fresh thyme · 4 sprig

⏱ 1 min

ResultPeeled garlic cloves and fresh thyme

5 of 18

Lay the bay leaves over the garlic cloves.

Bay leaves · 2 piece

⏱ 1 min

ResultPeeled garlic cloves and fresh thyme and bay leaves

6 of 18

Grind the black peppercorns into a small bowl using a pepper mill.

Black peppercorns · 1 tsp

⏱ 20s

ResultFreshly ground black pepper

7 of 18

Scatter the freshly ground black pepper evenly over the garlic and aromatics.

Freshly ground black pepper · step 6

⏱ 30s

ResultFreshly ground black pepper and peeled garlic clove mixture

8 of 18

Sprinkle the flaked sea salt over the contents of the dish.

Flaked sea salt · 0.5 tsp

⏱ 30s

ResultFreshly ground black pepper and peeled garlic clove mixture

9 of 18

Pour the olive oil over the garlic and aromatics, ensuring the cloves are fully submerged.

Light olive oil · 250 ml

⏱ 1 min

ResultFreshly ground black pepper and peeled garlic clove mixture

10 of 18

Cover the dish tightly with kitchen foil, pressing the edges down to seal.

⏱ 1 min

11 of 18

Slide the covered dish into the oven.

⏱ 30s

ResultFreshly ground black pepper and peeled garlic clove mixture

12 of 18

Bake until the garlic cloves are completely tender and just beginning to turn golden at the edges.

120°C

⏱ 55 min

ResultBaked garlic confit

13 of 18

Using oven gloves, carefully lift the dish out of the oven and set it on a heatproof surface.

⏱ 30s

ResultBaked garlic confit

14 of 18

Leave the dish uncovered at room temperature until the garlic and oil have cooled completely.

⏱ 30 min

ResultCooled garlic confit

15 of 18

Spoon the garlic cloves, aromatics and all the oil into a sterilised preserving jar, making sure the cloves are covered by the oil.

Cooled garlic confit · step 14

⏱ 2 min

ResultCooled garlic confit

16 of 18

Fasten the lid of the jar firmly to seal.

⏱ 1 min

ResultSealed garlic confit

17 of 18

Transfer the sealed jar to the refrigerator.

⏱ 20s

ResultSealed garlic confit

18 of 18

Chill the jar in the refrigerator for at least two hours before serving; the confit will keep, fully submerged in oil, for up to two weeks.

⏱ 2 hr

ResultGarlic Confit

Total Time3 hr 39 min

#	Product	Tool	Action
1	—	120°C	Set the oven to 120 °C and allow it to come up to temperature.⏱ 10 min
2	40 clove		Peel each garlic clove, trimming away the root end and any papery skin.⏱ 2 minResultPeeled garlic cloves
3	Peeled garlic clovesstep 2		Tip the peeled garlic cloves into a small ovenproof dish in a single snug layer.⏱ 1 minResultPeeled garlic cloves
4	4 sprig		Tuck the thyme sprigs among the garlic cloves.⏱ 1 minResultPeeled garlic cloves and fresh thyme
5	2 piece		Lay the bay leaves over the garlic cloves.⏱ 1 minResultPeeled garlic cloves and fresh thyme and bay leaves
6	1 tsp		Grind the black peppercorns into a small bowl using a pepper mill.⏱ 20sResultFreshly ground black pepper
7	Freshly ground black pepperstep 6		Scatter the freshly ground black pepper evenly over the garlic and aromatics.⏱ 30sResultFreshly ground black pepper and peeled garlic clove mixture
8	0.5 tsp		Sprinkle the flaked sea salt over the contents of the dish.⏱ 30sResultFreshly ground black pepper and peeled garlic clove mixture
9	250 ml		Pour the olive oil over the garlic and aromatics, ensuring the cloves are fully submerged.⏱ 1 minResultFreshly ground black pepper and peeled garlic clove mixture
10	—		Cover the dish tightly with kitchen foil, pressing the edges down to seal.⏱ 1 min
11	—		Slide the covered dish into the oven.⏱ 30sResultFreshly ground black pepper and peeled garlic clove mixture
12	—	120°C	Bake until the garlic cloves are completely tender and just beginning to turn golden at the edges.⏱ 55 minResultBaked garlic confit
13	—		Using oven gloves, carefully lift the dish out of the oven and set it on a heatproof surface.⏱ 30sResultBaked garlic confit
14	—		Leave the dish uncovered at room temperature until the garlic and oil have cooled completely.⏱ 30 minResultCooled garlic confit
15	Cooled garlic confitstep 14		Spoon the garlic cloves, aromatics and all the oil into a sterilised preserving jar, making sure the cloves are covered by the oil.⏱ 2 minResultCooled garlic confit
16	—		Fasten the lid of the jar firmly to seal.⏱ 1 minResultSealed garlic confit
17	—		Transfer the sealed jar to the refrigerator.⏱ 20sResultSealed garlic confit
18	—		Chill the jar in the refrigerator for at least two hours before serving; the confit will keep, fully submerged in oil, for up to two weeks.⏱ 2 hrResultGarlic Confit
Total Time			3 hr 39 min

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	2,345kcal
	13g
	231g
	37g
	70g
	2g
	5g
	1,199mg

Ingredients0/6

Tools0/11

Recipe

Garlic Confit

Garlic cloves slow-cooked in oil with thyme, bay leaves and black peppercorns until soft and spreadable.

What you’ll doYou will peel and trim the garlic cloves, arrange them in a single layer with thyme, bay, and freshly ground pepper, then submerge everything in olive oil before sealing the dish tightly with foil. The dish bakes at a very low 120 °C for a long, unhurried time, so the cloves become completely tender and just catch colour at the edges without frying. After baking, you leave the garlic to cool fully at room temperature before jarring it under its own oil and chilling for at least two hours.

Serves1

Total3 hr 39 min

LevelMedium

Ingredients

Garlic clove40 clove
Fresh thyme4 sprig
Bay leaves2 piece
Black peppercorns1 tsp
Flaked sea salt0.5 tsp
Light olive oil250 ml

Tools

SpoonPepper millSmall bowlKitchen foilChef's knifeConventional ovenSmall ovenproof dishRefrigeratorParing knifePreserving jarChopping board

Method

Set the oven to 120 °C and allow it to come up to temperature.

120°C10 minConventional oven

Peel each garlic clove, trimming away the root end and any papery skin.

2 minChopping board, Chefs knifeGarlic clove · 40 clove

Tip the peeled garlic cloves into a small ovenproof dish in a single snug layer.

1 minSmall ovenproof dishPeeled garlic cloves · step 2

Tuck the thyme sprigs among the garlic cloves.

1 minSmall ovenproof dishFresh thyme · 4 sprig

Lay the bay leaves over the garlic cloves.

1 minSmall ovenproof dishBay leaves · 2 piece

Grind the black peppercorns into a small bowl using a pepper mill.

20sSmall bowl, Pepper millBlack peppercorns · 1 tsp

Scatter the freshly ground black pepper evenly over the garlic and aromatics.

30sSmall ovenproof dishFreshly ground black pepper · step 6

Sprinkle the flaked sea salt over the contents of the dish.

30sSmall ovenproof dishFlaked sea salt · 0.5 tsp

Pour the olive oil over the garlic and aromatics, ensuring the cloves are fully submerged.

1 minSmall ovenproof dishLight olive oil · 250 ml

Cover the dish tightly with kitchen foil, pressing the edges down to seal.

1 minSmall ovenproof dish, Kitchen foil

Slide the covered dish into the oven.

30sSmall ovenproof dish, Conventional oven

Bake until the garlic cloves are completely tender and just beginning to turn golden at the edges.

120°C55 minSmall ovenproof dish

Using oven gloves, carefully lift the dish out of the oven and set it on a heatproof surface.

30sSmall ovenproof dish, Conventional oven

Leave the dish uncovered at room temperature until the garlic and oil have cooled completely.

30 minSmall ovenproof dish

Spoon the garlic cloves, aromatics and all the oil into a sterilised preserving jar, making sure the cloves are covered by the oil.

2 minPreserving jar, SpoonCooled garlic confit · step 14

Fasten the lid of the jar firmly to seal.

1 minPreserving jar

Transfer the sealed jar to the refrigerator.

20sPreserving jar, Refrigerator

Chill the jar in the refrigerator for at least two hours before serving; the confit will keep, fully submerged in oil, for up to two weeks.

Result · Garlic Confit

2 hrPreserving jar

Printed 20 September 2026