Garlic Confit

Make your own Garlic Confit:

In a small oven proof dish add at least three heads of peeled garlic - more if you want.

Add whatever herbs you would like - we did Rosemary and (of course) some chilies!

Cover with Olive oil.

Place in oven at 225 degrees and cook for 1.5 -2 hours. You can check on it after one hour to get them as soft and creamy as you would like.

Remove from oven and allow to cool by placing dish in ice bath. Do Not Allow it to rest at room temperature.

Once cooled enough, transfer into a sterilized glass jar and keep in fridge two- three weeks.


Spread on crostinis, use on a charcuterie board, add to mashed potatoes, add to soups, use the oil in salad dressings - let your taste buds be your guide!

Garlic Confit by Cottage Lane Kitchen