Garlic confit from Gjelina: Cooking from Venice, California (page 64) by Travis Lett

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • metacritic on January 08, 2023

    I try to keep this on hand at all moments as the oil and the confited garlic cloves are useful to have on hand. Many dishes in this book and others become quite simple to pull together when this is a fridge staple.

  • eliza on December 21, 2021

    I make this using my sous vide in jars. 87C/190F for 4 hours, jars finger tip tight. Really great for those of us that can’t eat raw garlic.

  • coryelizabeth on June 23, 2018

    I couldn't be bothered to prep all that garlic, so I made this with the already-peeled cloves from the grocery store. The final product turned out beautifully, though I had to make it twice: the first batch scorched terribly. Part of that was negligence on my part, but it's also important to heed the instructions about making sure the garlic is completely submerged in olive oil before roasting. In my case, that meant using more olive oil than the recipe called for, though I imagine the shape/depth of your roasting dish is what really matters here. And watch this carefully toward the end of the roasting time!

  • saarwouters on February 05, 2018

    We have this on hand all the time. We go through it quite fast, because we use it to bake potatoes, grill vegetables, or we just drizzle it onto some toasted bread we eat with a salad. The peeling is a bit of work, but totally worth it!

  • rglo820 on December 06, 2017

    I quartered the recipe in a very small casserole, though in retrospect I don't know why since this has a very long shelf life and myriad uses. It seems like a lot of oil at first glance, but along with the garlic confit you get a wonderfully fragrant oil that can be used any number of ways, so it's not worth skimping. Mine was done in 45 minutes and perhaps could have been taken out a bit earlier, but again, it was a much smaller quantity than the full recipe.

  • adelina on September 05, 2017

    I did not have fresh thyme but did not wanted to stop me from making this last night. Love that you can make this in the oven vs stove top. It took 45 minutes at 350 and think that it was good. I served it over roasted potatoes but will be serving with many more things in the next month.

  • FJT on September 03, 2017

    Easy to make as long as you can stand peeling all those cloves! I made a half recipe because I wasn't sure how much garlic confit I'd use in its 2-month shelf life, but after just a few days I've already found lots of uses for it.

  • clcorbi on March 09, 2017

    Lovely garlic flavor. I let this go for 50 or so minutes in my oven, and it was a bit too long. The cloves were pretty browned, but didn't taste bitter, so I have still been using the confit. Next time I will have a bit more watchful eye when making a batch.

  • Delys77 on March 06, 2017

    Dead simple easy and delicious. Took about 50 minutes in my oven.

  • Astrid5555 on November 23, 2015

    Great on pizza! Don't skimp on the olive oil. I did not want to use half a bottle of olive oil for this recipe and did not cover the garlic gloves enough. Ended up quite dark, fortunately no impact on the taste.

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