Garlic Confit

The sweetness released from garlic by slowly poaching is just magic. I mean on a Hermione Granger level. The mellow cloves can be used in so many different ways, and I’ve listed a few of my favourite below the recipe. I have used six garlic heads, but just use however many you have.


6 garlic heads, cloves peeled
olive oil


  1. In a small pan add the garlic cloves, and submerged in olive oil, so it just covers the cloves.
  2. On the lowest heat, gently poach the cloves for around 35/40 minutes.
  3. Let this cool completely to room temperature.
  4. Transfer the cloves and oil to an airtight, sterilised jar, and refrigerate.

Always keep in the fridge, make sure cloves are always under the oil, and use a clean spoon every time you take cloves out. This should last 3/4 months (if indeed it last that long without eating it all!)


  • Add to mash potato
  • Mix into steamed or roasted veg
  • Whisk into a vinaigrette for delicious salad dressing
  • Use it to make houmous
  • Add to soups
  • Spread onto crusty bread or toast. For a real treat, make toast with any bread you like, spread butter, then a spreadable mature cheddar cheese, add the garlic confit cloves and spread across, and finally add some fresh thyme or oregano.

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