Garlic Confit

by Edward Daniel
Caption of Garlic Confit. Image by Edward Daniel (c).

Garlic Confit makes garlic sweet and luscious.  It is simple to put together. I love serving this with toast in the morning or as a snack when I am feeling peckish.

Caption of Garlic Confit. Image by Edward Daniel (c).
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 300g garlic cloves, deskinned
  • 100g olive oil
  • 1tsp fennel seeds
  • 1/4tsp chilli flakes
  • Pinch of salt
  • Few sprigs of rosemary
  • 2/3 bay leaves


  1. Preheat oven to 120 degrees Celsius or if convection oven to 100 degrees Celsius.
  2. Place the garlic cloves in a baking dish and drizzle over the oil and add the remaining ingredients.
  3. Roast in the oven for 1 hour 30 minutes.
  4. Place in sterilised jar. Ensure the garlic is submerged in oil and if not top up with extra oil. Cover and seal and store in the fridge and use as necessary within 2 weeks.
  5. Remove and smash the garlic, as needed and serve with toast. Use the oil remaining left as garlic oil.



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