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Garlic confit & garlic-infused oil

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Salad dressings & dips

Garlic confit & garlic-infused oil

Side Serves 4 1h 15 min
This recipe will leave you with two things: a squeezable garlic confit paste, and a garlic and herb infused oil. When garlic is slow-cooked like so, it looses pungency, leaving you with a gentle garlic-y paste. Spread it on toast, use it as a pizza base or use it for sauces and marinades.


  • 6-10 garlic bulbs
  • Olive oil
  • 3-4 sprigs of rosemary
Image of Garlic confit & garlic-infused oil


Prep time: 15 min
Cooking time: 1h
  • Step 1

    Pre-heat your oven to 140 °C. Place as many bulbs of garlic as you can in a small oven-proof dish.
  • Step 2

    Cover with olive oil until they are submerged.
  • Step 3

    Cover the dish with tin foil. Pop in the pre-heated oven and cook for 1 hour or until they are completely soft to touch (be careful, they will be very hot. You can test how soft they are with tongs).
  • Step 4

    Allow to cool then squeeze the garlic out. Retain the garlic oil in a jar or tub (leaving the rosemary in) and store in the fridge. Leave any leftover garlic bulbs in the oil too. Use both the bulbs and oil within a week.

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