Garlic Confit

Name: Garlic Confit
Total time: 2 h 10 min
Yield: 4 servings
Cuisine: french
Ingredients: 200 g Garlic clove; 4 piece Fresh thyme sprigs; 2 piece Dried bay leaves; 1 tsp Black peppercorns; 0.5 tsp Flaked sea salt; 300 ml Olive oil

2 hr 21 min · 14 min active · makes ~510 ml · Medium · French

Slow-roasted garlic cloves become soft and sweet with thyme, bay leaf, and black peppercorns. Serves 4.

Garlic Confit

Slow-roasted garlic cloves become soft and sweet with thyme, bay leaf, and black peppercorns. Serves 4.

TOTAL TIME

2 hr 21 min

ACTIVE TIME

14 min

QUANTITY

~510 ml

DIFFICULTY

Medium

CUISINE

French

Who’s eating

Ingredients0/6

Tools0/6

Ingredients

0/6 gathered · 4 servings

200g

4piece

2piece

1tsp

0.5tsp

300ml

#	Quantity	Notes	State
1	200g	—	—
2	4piece	—	—
3	2piece	—	—
4	1tsp	—	—
5	0.5tsp	—	—
6	300ml	—	—

Tools

7 items

Procedure

13 steps

1 of 13

Peel a garlic clove

Garlic clove · 200 g

⏱ 5 min

ResultPeeled garlic clovesused in step 3

2 of 13

Preheat

fan 100°C

120°C

⏱ 10 min

3 of 13

Add the peeled garlic cloves to the dish

single layer

Peeled garlic cloves · step 1

⏱ 1 min

ResultGarlic

4 of 13

Add the fresh thyme sprigs, dried bay leaves, black peppercorns and flaked sea salt to the garlic

Fresh thyme sprigs · 4 pieceDried bay leaves · 2 pieceBlack peppercorns · 1 tspFlaked sea salt · 0.5 tsp

⏱ 1 min

ResultGarlic and herbs

5 of 13

Add olive oil to the peeled garlic clove and fresh thyme sprig mixture and flaked sea salt

ensuring all cloves are fully submerged

Olive oil · 300 ml

⏱ 1 min

ResultGarlic and oil

6 of 13

Cover the garlic and oil

tightly

⏱ 20s

ResultGarlic clove mixture

7 of 13

Roast the garlic clove mixture

Look for

about 55–60 minutes until garlic is completely tender and pale golden

120°C

⏱ 57 min

ResultGarlic clove mixture

8 of 13

Rest the garlic clove mixture

Look for

leave in the oil until completely cooled

⏱ 30 min

ResultCooled garlic confit

9 of 13

Transfer the cooled garlic confit from the ovenproof dish into the sterilised jar

with all the oil, thyme, bay leaves and peppercorns

Cooled garlic confit · step 11

⏱ 2 min

ResultCooled garlic confit

10 of 13

Chill the cooled garlic confit at the refrigerator

seal jar and refrigerate; use within 2 weeks, keeping garlic submerged under the oil

⏱ 30 min

ResultGarlic Confit

Total Time2 hr 21 min

#	Product	Tool	Action
1	200 g		Peel a garlic clove⏱ 5 minResultPeeled garlic clovesused in step 3
2	—	120°C	Preheat → fan 100°C⏱ 10 min
3	Peeled garlic clovesstep 1		Add the peeled garlic cloves to the dish → single layer⏱ 1 minResultGarlic
4	4 piece		Add the fresh thyme sprigs, dried bay leaves, black peppercorns and flaked sea salt to the garlic⏱ 1 minResultGarlic and herbs
	2 piece
	1 tsp
	0.5 tsp
5	300 ml		Add olive oil to the peeled garlic clove and fresh thyme sprig mixture and flaked sea salt → ensuring all cloves are fully submerged⏱ 1 minResultGarlic and oil
6	—		Cover the garlic and oil → tightly⏱ 20sResultGarlic clove mixture
7	—	120°C	Roast the garlic clove mixtureLook forabout 55–60 minutes until garlic is completely tender and pale golden⏱ 57 minResultGarlic clove mixture
8	—		Rest the garlic clove mixtureLook forleave in the oil until completely cooled⏱ 30 minResultCooled garlic confit
9	Cooled garlic confitstep 11		Transfer the cooled garlic confit from the ovenproof dish into the sterilised jar → with all the oil, thyme, bay leaves and peppercorns⏱ 2 minResultCooled garlic confit
10	—		Chill the cooled garlic confit at the refrigerator → seal jar and refrigerate; use within 2 weeks, keeping garlic submerged under the oil⏱ 30 minResultGarlic Confit
Total Time			2 hr 21 min

Nutrition

per serving

Estimated · pre-cooking · 83% ingredients covered

Nutrient	Per serving
	687kcal
	3g
	69g
	10g
	17g
	0.5g
	1g
	301mg

Ingredients0/6

Tools0/6

french · Recipe

Garlic Confit

Slow-roasted garlic cloves become soft and sweet with thyme, bay leaf, and black peppercorns. Serves 4.

Serves4

Total2 hr 21 min

LevelMedium

Ingredients

Garlic clove200 g
Fresh thyme sprigs4 piece
Dried bay leaves2 piece
Black peppercorns1 tsp
Flaked sea salt0.5 tsp
Olive oil300 ml

Tools

SpoonGlass jarOvenproof dishKitchen foilConventional ovenParing knifeSterilised jar

Method

Peel a garlic clove

Result · Peeled garlic cloves · used in step 3

5 minParing knifeGarlic clove · 200 g

Preheat → fan 100°C

120°C10 minConventional oven

Add the peeled garlic cloves to the dish → single layer

1 minOvenproof dishPeeled garlic cloves · step 1

Add the fresh thyme sprigs, dried bay leaves, black peppercorns and flaked sea salt to the garlic

1 minOvenproof dishFresh thyme sprigs · 4 pieceDried bay leaves · 2 pieceBlack peppercorns · 1 tspFlaked sea salt · 0.5 tsp

Add olive oil to the peeled garlic clove and fresh thyme sprig mixture and flaked sea salt → ensuring all cloves are fully submerged

1 minOvenproof dishOlive oil · 300 ml

Cover the garlic and oil → tightly

20sKitchen foil

Roast the garlic clove mixtureLook forabout 55–60 minutes until garlic is completely tender and pale golden

120°C57 minConventional oven

Rest the garlic clove mixtureLook forleave in the oil until completely cooled

30 minOvenproof dish

Transfer the cooled garlic confit from the ovenproof dish into the sterilised jar → with all the oil, thyme, bay leaves and peppercorns

2 minSpoonCooled garlic confit · step 11

Chill the cooled garlic confit at the refrigerator → seal jar and refrigerate; use within 2 weeks, keeping garlic submerged under the oil

Result · Garlic Confit

30 minSterilised jar

Printed 13 September 2026