Garlic Confit

Lauren.Groveman's picture

Sep. 19, 2007

This garlic confit is one delicious dish that I make every week. I add this to just about anything and they work as a wonderful taste enhancer. Add it to your grilled vegetables, chicken or fish to dish out a delight you just cant get over.


Garlic heads 2 , broken into individual cloves but not peeled and remove any excess papery skins (Or More)
Extra virgin olive oil 1 Tablespoon (Or As Needed)
Whole black peppercorns 1 Tablespoon
Red pepper flakes 1/2 Teaspoon , dried (Optional)
Dried herbs de provence 1 Pinch



1 In a 1-quart, heavy-bottomed saucepan , place the unpeeled garlic.

2 Add enough extra-virgin olive oil to cover the cloves by 1 inch.

3 Crack open black peppercorns, using either a mortar and pestle or, lay the peppercorns on a sturdy work surface and cover them with a clean kitchen towel.

4 Give the peppercorns several swift whacks, until most are split open.

5 Add the cracked pepper and dried pepper flakes, if using, to the oil and place the pan over very low heat.

6 After about 5 minutes, you’ll see the oil begin to bubble. Let the oil and garlic simmer gently for 10 to 15 minutes, uncovered.

7 Don’t let the oil simmer too briskly or the garlic might burst.

8 When the garlic is tender, remove the pan from the stove and add the crumbled Herbs de Provence, if using.

9 Let the garlic mixture cool.


10 Use as desired and store the rest in the refrigerator, in a tightly covered container, to use throughout the week.

11 For best flavor and ease of use, bring the oil to room temperature, before using.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 387Calories from Fat 148

 % Daily Value*

Total Fat 16 g24.6%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 34 mg1.42%

Total Carbohydrates 52 g17.3%

Dietary Fiber 3 g12%

Sugars 1 g

Protein 8 g16%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet