Quick “Roasted” Garlic (Garlic Confit)
Quick “Roasted” Garlic (Garlic Confit)
With peeled garlic available in nearly every decently stocked produce department, it’s so easy to make.

So I was scrambling to find a way.  What I discovered is a process that takes 15 minutes.  Or 20 minutes if you are using fresh garlic you need to peel.

15 Minutes

Simply pour garlic cloves into a small skillet with olive oil to cover, turn heat on low, and cook until cloves are soft and golden.


  • 1 cup peeled garlic cloves
  • 3/4 cup olive oil


  1. Cook garlic and olive oil over medium heat in a small skillet until oil starts to bubble.
  2. Reduce heat to low and continue to cook until garlic cloves are soft and golden with spots of brown, about 10 minutes.
  3. Cool and pour into a jar. (Can be covered and refrigerated for a month or more.)


  • Use store-bought peeled garlic to make this recipe easier
  • Makes 1 cup garlic cloves and 3/4 cup garlic oil
  • Keep the garlic oil for later use.  No need to throw away perfectly good oil.
  • You can also use the slow method.  Just cook it on "low" the entire time for 40 minutes.

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