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  • Writer's pictureMomma

Garlic Confit

This is so simple, you just need time. You can use the oil and garlic separate, or together. Use it to fry eggs, coat meat before adding a dry rub, or add it to pasta sauce. You can mash the garlic and spread it on toast, or eat it whole, I won't judge.

This will keep in the fridge for up to 4 months.


Confit is a food that has been cooked in oil or fat at a low temperature.


Prep time: 15 minutes

Cook time: 3 hours

Total time: About 3 hours 15 minutes

What you need:

Food Items:

6 bulbs of garlic, separated and peeled

Several sprigs of rosemary (optional)

About a teaspoon of salt and 1/4 tsp pepper

About 2 cups olive oil (enough to completely cover the garlic and rosemary in your slow cooker)


Slow cooker with lid (or you can use foil as I did)

A spoon or spatula to stir

A container with a lid to store the garlic confit in the fridge

How to:

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