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Garlic confit with olive oil

Category: Our little ribbed


Preparation time : 5 minutes
Cooking time : 45 minutes


4 fresh garlic heads, cloves separated, peeled or not*
Extra virgin olive oil
1 branch of rosemary


— Place garlic cloves  in a small saucepan and cover with oil.

— Simmer at low heat for approximately 45 minutes (do not boil the oil).

— Add the rosemary and keep in an airtight jar, in a cool place. Make sure that the olive oil covers the cloves completely.

FINALE — Spread the garlic on fresh or toasted bread, serve it with steaks or grilled meats, add it to mashed potatoes, etc. The oil from the confit can be used to flavor a pizza crust, a sauté of vegetables, to drizzle on a leg of lamb, to brown potatoes or as a base for peppery oil.

NOTE — The caramelized flavor of the confit will seduce your taste buds as well as your stomach, since cooked garlic is easily digested.

* Favor fresh garlic when using it whole.