Katie Reicher

Garlic Confit

Preparation info
  • Yields

    2 cups

    • Difficulty

      Easy

Appears in
Seasons of Greens: A Collection of New Recipes from the Iconic San Francisco Restaurant
Seasons of Greens

By Katie Reicher

Published 2025

  • About

Garlic Confit is my favorite condiment and is something that will change your life for the better. It’s a completely hands-off recipe if you use pre-peeled garlic cloves, and the result is a luscious garlic oil and wonderfully soft, buttery garlic cloves that can be used on anything.

Ingredients

  • 3 cups garlic cloves, peeled and left whole
  • 2 cups extra-virgin or refined olive oil

Method

To make on the stove top, combine the garlic and oil together in a small saucepot. Bring to a simmer over medium-low heat, stirring occasionally. Once the garlic starts to bubble, adjust the heat if necessary to make sure that the garlic simmers very slowly and only small bubbles appear around the cloves. The garlic should start to float at first and then turn a pale golden brown after about 45