Garlic Confit MAGIC ELIXIRS (TM)

Processed with VSCOcam with c1 preset
Garlic Confit

Garlic Confit

Chefs have been using the method of “confit” for ages.  I love to confit everything from turkey legs to garlic, tomatoes and onions.  To confit is truly one of the magic elixirs of all time.  I first had a garlic confit at Gjelina restaurant and I’ve been making my own version ever since.

Note: This recipe is a modified version from the cookbook Gjelina.

2 cups olive oil, or more as needed
8 heads garlic, cloves separated and peeled
12 fresh thyme sprigs or a bunch of any herbs that you like
3 bay leaves, bruised

Preheat oven to 350°.

In a medium baking dish, combine olive oil, garlic, thyme and bay leaves. The garlic should be completely covered. Bake until the garlic cloves are soft, fragrant, and lightly browned but still hold their shape, about 45 minutes to an hour. Remove from oven and let cool to room temperature.Place in mason jars, making sure the garlic is completely covered with the oil. Lasts for about 5 weeks in the refrigerator.

Cook’s note – Here I have cooked the garlic at 350°,  which is below the smoke point of Olive Oil.

Looking for great ways to use your Garlic Confit MAGIC ELIXIRSâ„¢?  Here are great ideas from our followers!

  • So many Whole30 compliant options with your favorite protein:
    • Use garlic and the oil to make roasted garlic chicken.
    • Great on top of steak.
    • Perfect for fish, chicken breast or pork – just smear it on or leave whole.
    • Put on top of eggs, in an omelette or fritatta.
    • Try adding into Cashew Cream to top pork chops.
  • As a Whole30 compliant dressing/condiment or delicious add in:
  • Add more flavor to veggies:
    • Toss with roasted red baby or fingerling potatoes.
    • Use the oil and garlic right on top of roasted veggies.
  • More (non Whole30) ideas:
    • Garnish your favorite hummus.
    • Add to a cream sauce for pasta.
    • Add lemongrass and ginger for an Asian inspired marinade or topping for chicken or veggies.
    • Smear it on crusty french bread with Brie or toasted sourdough for awesome garlic bread!
    • Serve on a bed of Quinoa with veggies and greens.


24 thoughts on “Garlic Confit MAGIC ELIXIRS (TM)

  1. I just saw your Instastory about this. We’re already doing your marinades onions. Time to add the garlic to our arsenal!

    How long does it last? And how do you store it?


    1. you store it in the refrigerator and pull out cloves as needed to come to room temp on your counter. don’t remember how long she said it lasts, but i would assume a good while because the bulk of it is temperature controlled.

  2. Meredith Parnell May 22, 2017 — 7:53 pm

    I would also like to know about storage and how long it keeps. Also…can you recommend a favorite olive oil? This info might be on the blog already…I’m going to go exploring now 🙂

  3. This may be a silly question- but can you reuse the oil ? Or does it have to be discarded?

    1. I saved the olive oil and used it to make her marinated onions. We are still alive and it was delicious!

      1. Oh wow GREAT idea!

      2. It’s a wonderful two for 1… Not only the garlic but the lovely Olive Oil which is wonderful in dressing, or as a finisher……

  4. How long does the garlic confit last in the refrigerator?

  5. Thank you for this recipe, Terri. I make this time and time again. The infused olive oil is incredible, and spreading the garlic on GF bread is a treat. This is a MUST-make magic elixir.

    1. Thank you so much… So many wonderful ways to use it

    1. So yummy

Leave a Reply

Your email address will not be published. Required fields are marked *

%d bloggers like this:
search previous next tag category expand menu location phone mail time cart zoom edit close