Donna Hay: Confit Garlic Recipe

Donna Hay: Confit Garlic Recipe
By The Cooking World, Editorial Staff
January 7, 2022

Confit Garlic: The Liquid Gold of our Kitchen

Is there a better way to start 2022 than with a great recipe for a jar of confit garlic? We don't think so!

Poaching garlic in oil gives you the most versatile, soft, and silky condiment. You get jammy cloves and rich, velvety oil, otherwise known as liquid gold.

We always keep a jar o confit garlic in our fridge for when we need a quick flavor boost in our recipes.

10 minutes
40 to 45 minutes
500 ml (2 cups)


4 whole garlic heads, cloves separated
2 cups (500 ml) extra virgin olive oil
3 sprigs lemon thyme
Finely grated zest of half a lemon

Special Equipment

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  1. Preheat oven to 160ºC (325 ºF). Place the peeled garlic cloves in a deep 20 cm (8 inch) ceramic baking dish and flatten out evenly. Add the lemon thyme and lemon rind and cover with oil. Make sure the garlic is fully submerged in the oil, adding more oil if needed.
  2. Cook for 40 - 45 minutes or until the garlic cloves are soft.
  3. While the garlic and oil are hot, transfer to a sterilized glass jar, seal and store in the fridge for up to 2 weeks.
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