Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Basic Confit of Garlic Recipe
    Lost? Site Map

    Basic Confit of Garlic

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    5 mins

    1 hrs

    Sharon123's Note:

    This can be relied upon to spike pasta, seared shrimp, sauteed spinach or potatoes, pizza sauce, the list can go on forever! And keeps indefinitely!

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note




    Units: US | Metric

    • 10 -20 cloves garlic, peeled (use as much as you want)
    • virgin olive oil, to cover


    1. 1
      In a small heaavy saucepan combine garlic and oil.
    2. 2
      Bring to a boil.
    3. 3
      Reduce heat as low as possible and cook slowly until soft, 30 minutes to 1 hour.
    4. 4
    5. 5
      Transfer to a glass jar with a tight lid.
    6. 6
      Garlic confit will keep almost indefinitely in the refrigerator.
    7. 7
      Replenish oil every so often.

    Ratings & Reviews:

    • on December 24, 2009


      Yummmmm, the oil is just as delish as the cloves nice smokey flavor. I added 1T of rice vinegar to every cup of oil to ward of botulism. Thanks, this is a keeper!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 28, 2011


      Wonderful! I've used it with asparagus, broccoli, and turkey burgers so far! Thanks for sharing!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 14, 2006


      Wonderful! I made this today and my house smells like a garlic paradise! I love garlic but my fiance does not. Using this, I can now add garlic to lots more things! He is going to hate it! lol The first thing I did with this is used it to make Tomato Bruschetta Tomato Bruschetta. Instead of using just plain oil, I used this! DIVINE! I am so glad I made this. I had a head and a half of garlic to use up before it went bad... so that worked out to 17 cloves. Perfect. One thing I found out though was that when the recipe says to turn the stove low, it means low. I have a gas stove and it doesn't go overly low. The oil and the garlic was starting to burn because the flame was too high. So I grabbed the guard from the other burner and put it on top of the one I was using and put the pan on top of that. That worked great. There were only little bubbles after that and I think that is what was needed. I will be putting this into my permanent recipe book. Thanks for yet another winner Sharon!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Basic Confit of Garlic

    Serving Size: 1 (30 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 44.7
    Calories from Fat 1
    Total Fat 0.1 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 5.1 mg
    Total Carbohydrate 9.9 g
    Dietary Fiber 0.6 g
    Sugars 0.3 g
    Protein 1.9 g

    Ideas from


    Over 475,000 Recipes Network of Sites