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4 from 1 vote

Sous Vide Garlic Confit Recipe

Prep Time5 mins
Cook Time5 hrs
Total Time4 hrs 5 mins
Course: Condiment
Cuisine: Italian
Keyword: garlic, herbs, olive oil
Servings: 16 servings (1 pint)
Calories: 102kcal
Author: Jenny




  • Fill a deep container with water. Using your immersion circulator, heat the water to 190 F.
  • While the water warms, fill a pint-sized jar with whole, peeled garlic cloves. Sprinkle them with sea salt and add a sprig of rosemary. Cover with extra virgin olive oil, allowing 1/2-inch of head space. Seal the jar tightly.
  • Place the jar in the water bath, and allow it to cook sous vide at least 4 and up to 6 hours. Use immediately, or transfer to the fridge and consume within about 2 weeks.


Try different herbs. If you don't have rosemary, try thyme, marjoram or oregano - or leave it out, too.


Calories: 102kcal | Carbohydrates: 3g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Sodium: 147mg | Potassium: 34mg | Fiber: 1g | Sugar: 1g | Vitamin C: 3mg | Calcium: 15mg | Iron: 1mg