Garlic Confit

Garlic Confit

Some recipes don't need a lot. Two ingredients. One pan. A little patience.

This Garlic Confit is exactly that! Whole cloves of garlic, slow-roasted low and slow in Spicewalla x Le Vigne Extra Virgin Olive Oil until they're golden, buttery, and practically melting.

The result is something that transforms everything it touches: smeared on toast, stirred into pasta, whisked into a dressing. Make a jar on Sunday, and you'll be reaching for it all week.

  • Ingredients

    2 cups/heads garlic, broken into cloves, ends trimmed, peeled
    Appx 1 Cup Spicewalla x Le Vigne Extra Virgin Olive Oil

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    Preparation

    1. Preheat oven to 250*F
    2. Combine the garlic cloves and olive oil in a small oven-safe dish.
    3. Once to temp, place in the oven and cook for 1.5-2 hours until the cloves are very tender and golden brown.
    4. Transfer to an airtight glass jar, making sure the cloves are submerged in the oil, and refrigerate for up to 2 weeks.
    5. Ways to enjoy: Spread on toast, add the oil to salad dressings, dips, pasta sauce and more!
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