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Garlic Confit

This recipe is Whole30, Paleo, Gluten, and Dairy Free.
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This Garlic Confit is roasted low and slow for the sweetest most delicious garlic that is mouthwatering smashed on a crusty baguette with some of the oil or even on crackers. Use it to make an incredible garlic sauce for pasta or hearts of palm spaghetti. There a so many ways to enjoy it! It keeps well in a glass jar in the refrigerator but bring it room temperature or warm it slightly before serving.


3-4 heads garlic, peeled & left whole
3 sprigs fresh rosemary
1 cup olive oil or more to cover cloves
1/4 tsp salt

For the most up-to-date discount codes on some specific ingredients that I have used in my recipes you can check out my Discounts page.


Preheat oven to 250˚
Place cloves in an oven proof casserole
Pour oil over
Add rosemary sprigs
Sprinkle with salt
Bake for 2 hours uncovered
Allow to cool and store in the refrigerator in a glass jar
Enjoy this recipe by Penny's Primal!

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