There is so much you can do with garlic confit. The oil has a wonderful flavor and can be used in salad dressings, or drizzled over roasted vegetables. You can add the soup and garlic to soup, pastas, and purees. Serve over hummus, with warm crusty bread. Or anything else that strikes your fancy...

Tip: For a variation, add a few sprigs or rosemary or thyme into the oil for the last 15 minutes or so.


  • 2 heads garlic
  • 1 cup olive oil


  1. Peel the garlic cloves and place in a saucepan. Cover with olive oil.
  2. Cook on the lowest heat for 1 hour. Remove from fire and allow to cool completely.
  3. Transfer the garlic and oil to a glass jar. Store in the refrigerator for up to a month.