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Garlic Confit

Nathan Myhrvold
Prep Time 30 mins
Cook Time 2 hrs
Total Time 2 hrs 30 mins


  • 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