Garlic Scape Confit: A Soft, Savory Spread of Summer

Garlic scapes don’t just bring flavor—they bring presence. This garlic scape confit turns early summer’s most striking ingredient into a velvety, deeply aromatic base that’s perfect for marinades, spreads, dressings, or simply smeared on toast. At Katchkie Farm, we harvest garlic scapes in early summer and use confiting—a slow, low-heat preservation method—to hold on to their flavor well beyond the season.

This confit is also a key ingredient in our Garlic Scape Marinade, part of the Katchkie Pantry—a collection of handcrafted condiments made with care, rooted in tradition, and preserved with purpose.

Garlic Scape Confit

Yield: 2 cups

Ingredients

2 c fresh garlic scapes, roughly chopped
1 c olive oil
2 bay leaves
½ tsp whole black peppercorns
½ tsp thyme leaves

Procedure

Place the chopped garlic scapes in an ovenproof baking dish.
Add all remaining ingredients. Cover tightly with foil or a fitted oven-safe lid.
Bake at 200°F for 2 hours.
Let cool, then transfer to a lidded jar or other airtight container.
Store in the refrigerator for up to 2 months.

Suggestions for Use

Blend into marinades or dressings, spoon over roasted vegetables, or mix into softened butter for a garlicky spread. Try it in our Garlic Scape Marinade or explore more ideas in our Cooking with Katchkie cookbook!