Garlic Confit

Garlic confit makes the creamiest, silkiest form of roasted garlic. It’s a bit fancier for plating, than having a big head of roasted garlic that you fork the roasted cloves out of; and it’s a bit easier for larger quantities. It takes a bit more time, since you have to get out the pressure cooker (review the instructions) and heat up water to pressure, but I think it’s shorter in the long run than roasting a bunch of individual garlic cloves, like I do after harvest. You probably wouldn’t want to do this for a small amount of garlic, though.

Garlic Confit

Nathan Myhrvold
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes


  • 200 g olive oil
  • 125 g garlic cloves peeled
  • 2 g rosemary sprigs
  • 1 g thyme sprigs


  • Combine ingredients into 16 oz canning jar
  • Tighten the lid fully, then unscrew 1/4 turn so the jar doesn't explode under pressure
  • Pressure cook at 15 psi (1 bar) for 2 hours
  • Let cooker release pressure naturally, or do a quick release, but let contents of jar cool before opening


Only keeps one month in the fridge, but the jars can be frozen.
Adapted from Modernist Cuisine

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