Garlic Confit

Slow-cooked garlic in olive oil, served on toasted bread with cherry tomatoes and fresh basil.

By Danai Nikolopoulou

@danai_tsats

October 22, 2026

By Danai Nikolopoulou

Ingredients

Whole heads of garlic (as many as you want)
Gratsi Cooking Olive Oil, enough to submerge the garlic cloves
Rosemary or thyme, to taste
Bread, cherry tomatoes & fresh basil to serve (optional)

Instructions

TOTAL TIME

1–2 hours, until soft

6-8 servings

Garlic confit is one of those simple kitchen secrets that changes everything. Cooked low and slow in Gratsi Cooking Oil, the cloves turn soft, sweet, and spreadable, losing their sharp bite along the way. Spread it on warm bread, stir it into sauces, or keep a jar in the fridge for the week ahead.

STEP 1

Peel the garlic cloves and place them in a baking dish in a single layer.
Preheat the oven to 120°C / 250°F.

STEP 2

Add olive oil until the garlic is fully submerged. Optionally, add 2–3 rosemary sprigs for flavor (or thyme instead).

STEP 3

Cover the baking dish with foil to keep the oil temperature even and prevent burning. Bake for 1–2 hours, or until the garlic is soft and pale golden. For a little color, uncover the dish for the final 10–15 minutes so the cloves lightly bronze.

STEP 4

Let it cool completely. Serve on toasted bread by itself, or enjoy with cherry tomatoes and fresh basil.

Kitchen Notes

Tip: Use it instead of raw garlic in sauces for a softer, deeper garlic flavor.

How to keep: Transfer to a clean jar, make sure the garlic stays fully submerged in its olive oil, and store it in the fridge. Use within 4 days, or freeze it for up to 3 months. Never store it at room temperature.