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+ servings


Poaching garlic in oil results in pudding-creamy cloves that add exceptional flavor to mashed potatoes, roasted vegetables, salad dressing, or toast (as does the garlic-flavored poaching oil). Store airtight in the refrigerator for up to 3 weeks.
Servings 3 heads garlic confit


  • 3 whole heads garlic intact and unpeeled
  • 1 bay leaf
  • 2 chile de árbol peppers
  • Pinch of dried thyme
  • 2 cups extra-virgin olive oil


  1. Preheat the oven to 240°F. Place all of the ingredients in a small ovenproof pan, cover it with parchment paper, and cook in the oven for 90 minutes. Uncover and let cool completely. To use, separate the cloves and pinch one end of the skins to help push the garlic out of the other end.