I am forever and always a proponent of having sauces, dressings and condiments in the fridge to make something out of pantry staples or the end of the vegetable bin. I got into garlic confit after I had a surplus of garlic sometime last year and now I plan for it. It makes a delicious oil that can be used a number of ways. It’s delicious smashed into toast or some of the fragrant oil stirred into soup or a bowl of grains. I have a list going below of the ways I’ve made good use of it - it just makes quick, simple things taste like you spent more time than you really did. Garlic and olive oil are both great for immunity, so cooking aside, it’s legit health food during cold and flu season.

You start with a few heads of garlic and send them for a warm bath in some good olive oil in a low oven. I use the Rich and Robust olive oil from the new Destination Series from California Olive Ranch. You can read more about the Destination Series in that link above. We were able to taste the new blends and learn more about these forward thinking partnerships on our trip with them last month. The olive oil has an assertive and noticeable flavor which works great here. Seeing as I use this confit to flavor otherwise super basic dishes, the great tasting oil is noticeable here. The confit is mostly hands off time, just enjoy that incredible smell wafting through your house. You let the garlicky oil cool down then transfer it to jars so it’s easy to use. It will firm up in the fridge, as olive oil does, but just leave it at room temperature for 10 minutes for it to return to it’s liquid state. It will save for a few months and also gifts beautifully along side a jar of soup.

This post is made in partnership with California Olive Ranch. Thank you for supporting our partners so we can continue to create recipes here. All opinions are my own.

What do I do with it?

- Spread on crostini (before or after toasting)

- Smashed and stirred into a bowl of beans or grains

- Pasta or zucchini noodles

- Sautéed greens

- Flatbread topping

- Smashed into potatoes

- Cauliflower mash


3-4 heads of garlic, peeled
Sprig of fresh thyme and/or rosemary
1 bay leaf
Sprinkle of red pepper flakes
1.5 cups California Olive Ranch Rich & Robust extra virgin olive oil


Preheat the oven to 325’.

Open and peel the garlic cloves and place them in a small, oven proof baking dish. Add the thyme, bay leaf, sprinkle of pepper flakes and then cover everything with the oil. Pop the dish in the oven for 45 minutes. It can be used immediately after this, or cool completely before transferring it into jars and storing it in the fridge.

Note: this is not salted, so when you add it to dishes or crostini, you will want to season it with salt to your taste.

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