Roasted Garlic Puree

Preparation info

  • Difficulty


Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

  • About

Unpeeled garlic, slow-cooked in extra virgin olive oil, duck fat, or pork fat, produces a soft-textured, sweet, and nutty-flavored puree that is excellent when spread on grilled or toasted bread. I serve it as an hors d'oeuvre or as an accompaniment to soups or mixed green salads.

One of the best uses for this “confit” was taught to me by Lazarou Lefteris of Piraeus, the first Greek chef to earn a Michelin star. He gently sautés the puree along with chopped onion as a base for stuffings, stews, and soups.


  • 2 large heads of garlic, about 6 ounces total
  • 1 cup extra virgin olive oil


  1. Wash the garlic heads; divide into cloves but do not peel. Drain well, put in a small heavy saucepan, and cover with the oil. Cook over low heat for 1 ½ hours, or until the garlic is very tender and pale golden. Turn off the heat and allow the garlic to cool in the oil.
  2. Drain the cloves, reserving the oil. Peel the garlic and mash to a puree. Pack into a small jar, top with the reserved oil, and cover with a lid. Store in the refrigerator.