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Oh we love recipes with fancy names. Confit. ​[kɔ̃fi]. Sweet! Cooking lingo is often French, and that applies here too. Confit is a technique that involves cooking food in fat in low temperatures for a long time, so it’s kind of the opposite of deep frying. Originally it’s been used as a way to preserve food. When you make this Garlic confit though, you don’t have to worry about preserving it, trust us, you’ll use it all straight away! Slow cooking the garlic in Verde Vivace Extra Virgin Olive Oil makes it sweet and soft, and you will want to use this confit in all your recipes or just pour it on everything.

If you like, you can add fresh herbs to the oil aswell, especially rosemary and thyme always work!


3 heads of garlic
2 cups (around 500 ml) Verde Vivace Extra Virgin Olive Oil


1. Peel the garlic. Discard any bruised cloves.

2. Place the cloves in a saucepan, cover with olive oil.

3. Cook the garlic over low heat, every now and again turning the cloves around. The time of cooking depends on the size of the cloves, so keep an eye on them not browning too much. The average time is anywhere from 15 to 30 minutes.

4. After cooking, add herbs if you like. Move the oil to a glass jar with a tigh-fitting lid and immediately store in fridge.

Always store the Garlic Confit in the fridge and use it within 2 weeks.


TIP! You can also roast the garlic cloves in the oven, 2 hours at 195ºF/90ºC.  Use a deep baking tray or casserole dish. They will be browner and a little gloomier, but the taste will be equally heavenly!

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