Garlic Confit

  • Cooking and Prep: 2.5 h
  • Serves: 8
  • No Allergens

We aren’t skipping the oil this Chanukah. My family’s going to commemorate the miracle with olive-oil-dressed salads, olive oil stirfries, and sourdough dipped in olive oil. Honestly, I’ll probably end up frying latkes in avocado or coconut oil once or twice, too. But to me, something along the lines of a yummy Greek salad dressed with olive oil, spices, and herbs is the best way to get in the miracle, light, oil, and health benefits all in one.


Yields about 2 cups

Ingredients (6)

Garlic Confit

Start Cooking

Prepare the Garlic Confit

  1. Place the peeled garlic cloves in a single layer into a shallow oven-safe dish. Pour olive oil over the cloves. Add herbs, then season with salt and pepper, if using.

  2. Cover and bake at 250 degrees Fahrenheit (120 degrees Celsius) for two hours. Remove from oven, uncover, and cool completely.

  3. Store in the fridge for up to two weeks. Let your garlic confit sit at room temperature for about 20 minutes before serving.


Styling and Photography by Sina Mizrahi

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