Confit of Garlic

READY IN: 1hr 20mins
Recipe by lauralie41

This recipe comes from the wonderful little Totally Garlic Cookbook by Helene Siegel and Karen Gillingham. My swap partner for the Fall Cookbook Swap 2008, KGCOOK, sent it to me along with many other great cookbooks.

Top Review by cookingpompom

The house smelt amazing while this was cooking. I used fresh rosemary. Wonderful on bread, I think this will be great on sauces and gravies too, the oil will be great to drizzle over a simple salad. A girlfriend dropped by and asked for the recipe after she had a taste. I am going to keep this on hand all the time for my family. Made for the ZWT French leg, the Fearless Red Dragons


  1. Separate and peel garlic into cloves. In a small saucepan add garlic cloves and remaining ingredients, cook over low heat for one hour.
  2. Remove from heat and let cool. When cool add mixture to a jar and tightly cover. Store in refrigerator until ready to use.

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