Garlic Confit

Sounds fancy, doesn't it? Confit (k��n-f����) comes from the French word "confire," which translates to "preserve." Today, confit is a condiment made by preserving food (and intensifying flavor) in fat, sugar, or wine through a slow cooking process. For example, a confit can be fruits cooked in sugar, meats cooked in fat, or vegetables cooked in oil or wine. In our case, we are making a garlic confit by poaching garlic cloves in olive oil. This process produces a rich, garlic flavor in the cloves with the bonus of also having garlic-infused olive oil. Delish!

garlic confit


  • 5–10 garlic cloves, peeled
  • 1 ½–2 cups of high-quality olive oil (or enough to cover garlic cloves)


  1. Pour olive oil in a small saucepot and add garlic cloves. Heat on low for about an hour until garlic cloves are tender. Do not fry or brown the cloves. Cool before putting into jars.
  2. Oil and garlic can be stored in an airtight glass container for up to a month in the refrigerator.
  3. Once you've made this epicurean condiment, try it in your favorite recipes as a substitute for raw garlic. See below for our favorite garlic hummus recipe with garlic confit.

Garlic Hummus


  • 2 cups chickpeas (garbanzo beans)
  • 2 tablespoons tahini
  • 4 tablespoons garlic-infused olive oil
  • 8 cloves of garlic confit
  • 2 tablespoons lemon juice
  • ½ teaspoon of salt
  • Warm water as needed
  • Directions:

    Place all ingredients into a food processor or a blender. Blend to a creamy consistency, adding water to thin as necessary. Serve with vegetables, pita chips, or as a sandwich smear.

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