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  • Writer's picturemor beja

Garlic Confit

I'll start with a few words about what 'confit' is.

Confit in French is 'preservation''. This is a method of cooking on low heat for a long time, usually in fat or sugar water.

When the fat or sugar water completely covers the ingredient that being cooked, conducts the heat evenly and prevents the entry of air and that preserves the food.

This method has evolved as a necessity, as have other cooking methods that have evolved out of necessity - such as the lack of refrigerants.

Its purpose at first was to preserve meat.

But over the years people began to use this method for other foods such as vegetables.

And today in the modern world, the method has become popular and beloved in many kitchens. It's not a necessity anymore, but it sure does delicious.

Because of the texture and taste that the ingredient gets and also because the fat gets the taste of the ingredient.

And that's exactly why I like garlic confit.

The garlic becomes a delicacy and I use the oil for cooking and baking!

It is always good to have garlic confit in the fridge, you can combine it with pasta, pastries, sandwiches and so much more ..


  • 2 garlic heads

  • 7-8 stems of fresh thyme

  • 5-6 sage leaves

  • 4-5 pieces of English pepper

  • A pinch of Atlantic sea salt

  • Olive oil


  • Peel the garlic cloves and place in a small pot or pan.

  • Add the thyme, sage, pepper and salt.

  • Cover everything well with olive oil so that none of the ingredients will be exposed to air.

  • Cook at very low temperature (about 60-65 degrees Celsius) for an hour.

  • Transfer to a sterilized jar and store in the refrigerator.

Enjoy! :)

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