Confit Garlic

Garlic confit is our favorite way to add subtle garlic flavor to many of our dishes. Spread it on toast, whisk it into dressings or blend it into sauces—the uses are endless!
— An & Kaitlyn

This technique creates a silky, sweet, melt in your mouth garlic as well as a deliciously aromatic oil. Both equally valuable in a garlic-loving kitchen like ours.


  • 3 cups extra virgin olive oil

  • 10 sprigs thyme

  • 1 sprig rosemary

  • 2 sprigs of oregano

  • 3 bay leafs

  • 6-8 garlic heads, cloves separated and peeled

  • 1 tsp black pepper

  • Pinch of salt


Confit Garlic

Preheat oven to 150°C (300° F).

In a medium baking dish, combine olive oil, garlic, thyme, rosemary, oregano, bay leaf, salt and pepper.


The garlic should be completely covered by about 2.5cm (1 inch) of oil. Bake for 1.5 to 2 hours, or until the garlic is soft, fragrant, and slightly browned. Make sure the garlic doesn’t fall apart.

Remove from the oven and let cool.


Store in an airtight container in the refrigerator for up to 3 months, completely covered with oil to prevent any air getting in.

5 Ways to Use Garlic Confit

  1. ROASTED VEGETABLES—Mince garlic cloves and whisk them with the infused oil, salt and pepper. Toss with your favorite roasted vegetables.

  2. GARLIC TOAST—Purée garlic cloves with your favorite herbs and spread onto crunchy bread for an elevated take on garlic toast!

  3. VINAIGRETTE—Combine a few cloves with red wine vinegar, olive oil and a spoonful of Dijon to make a tasty vinaigrette.

  4. HERB SAUCE—Combine herbs, garlic oil and confit garlic in a blender and blend on high for 20 seconds or until all herbs are broken down. Pour this mixture over potatoes, rice, or roasted vegetables for a bright green fragrant finish.

  5. XTRA UMPH—Blend into sauces, soups, or hummus for a little dose of something special.


recipeAn De Smedt