Garlic Confit

  • Serves

    makes 2 Cups

These oil-poached cloves can be pureed and added to mashed potatoes or to other sauces, and the garlic-infused oil works especially well in vinaigrettes.


  • 1 12 cups extra-virgin olive oil
  • 1 12 tsp. kosher salt
  • 65 cloves garlic (about 1½ cups)
  • 10 whole black peppercorns
  • 5 sprigs fresh thyme
  • 1 bay leaf


Step 1

Heat oven to 300°. Put ingredients into a 1-qt. pot, making sure garlic is submerged in oil. Cover pot; bake until garlic is golden brown and tender, about 1 hour. Let cool.

Step 2

Transfer mixture to a glass jar; cover surface of oil with plastic wrap. Cover jar and refrigerate for up to 2 weeks.

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