Garlic And Rosemary Confit

Making garlic confit is delightfully simple. It is garlic cloves slowly cooked in olive oil until they are soft and spreadable.

Over the course of 2 hours on a low heat, the garlic looses its bight and takes on a mellow, nutty flavour.

You can use it many novel ways, anything from spreads to garnishes to cheese platters. Oh and in all the ways you would normally use raw garlic.

I generally use a whole head of garlic (two sometimes) at a time because the confit will keep in the fridge for several weeks.


Peel and clean the garlic cloves. Chuck them into a small pot or an oven proof ramekin, with some rosemary.

Then cover everything with olive oil and pop the pot into a preheated 100c oven for about 2 hours.

After about 1.5 hours, start using a spoon to gently squeeze a clove against the side of the pot. Repeat this process every half an hour or so. Everything is ready when the clove gives way easily and forms a paste.

Once the oil has cooled, spoon the cloves into a jar and cover them with the oil. Store the jar in the fridge and never at room temperature. The olive oil will solidify in the fridge but that is not a problem. Simply spoon the cloves that you want to use out and the oil will run off them as it warms up.

I love smearing it on crusty, buttered bread for instant garlic bread:



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