Ryan’s notes

Garlic confit

From Gjelina

These slow-cooked cloves of garlic lend a more muted flavor to a dish than raw or even quickly sautéed garlic. And the garlic-scented oil is equally valuable.


  • 2 cups extra-virgin olive oil, plus more as needed

  • 12 fresh thyme sprigs

  • 8 heads garlic, cloves separated and peeled

  • 3 bay leaves, bruised


  • Preheat the oven to 350F

  • In a medium baking dish, combine the olive oil, garlic, thyme, and bay leaves. The garlic should be completely covered by about 1" of oil.

  • Bake until the garlic cloves are soft fragrant, and lightl ed but still hold their shape, 45 minutes to 1 hour.

  • Remove from the oven and let cool to room temperature

  • Store in an airtight container in the refrigerator for up to 2 months, completely covered with olive oil to prevent air from reaching them.

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