Confit garlic is a simple yet luxurious preserve made by slowly cooking garlic cloves in olive oil until soft, golden, and irresistibly mellow. This versatile condiment is perfect for spreading on bread, blending into sauces, or adding depth to soups and pastas. Best of all? You can make it in the oven or on the stovetop with just a few ingredients.
Why Everyone Will Love This Recipe
- Rich, sweet garlic flavor without any harsh bite.
- Customizable: great for cooks of all levels.
- Two easy methods — oven-baked or stovetop simmered.
- A delicious way to preserve fresh garlic.
- Elevates everything from toast to marinades.
What Is Confit Garlic?
Garlic confit is a traditional French preservation method that involves cooking garlic cloves low and slow in oil until they become tender, fragrant, and almost caramelized. While it shares its name with duck confit, the concept is similar: gentle cooking in fat for a melt-in-your-mouth texture. Garlic confit adds instant umami and richness to countless dishes — a little goes a long way!
Cooking Tips
- Use fresh, firm garlic — avoid sprouting or soft cloves.
- Don’t let the oil boil — keep it at a gentle simmer or the garlic may burn.
- Add herbs like thyme, rosemary, or bay leaf for extra aroma.
- Store in sterilized jars and always keep refrigerated.
- Use the leftover garlic-infused oil in salad dressings, pasta, or drizzled over roasted veggies.
Frequently Asked Questions
Is garlic confit safe to store?
Yes — if kept refrigerated and used within 1–2 weeks. Always keep the garlic submerged in oil and never store it at room temperature due to the risk of botulism.
What’s the best oil to use?
Extra virgin olive oil is ideal for flavor, but any neutral oil like avocado or sunflower oil works well.
Can I add other herbs or spices?
Definitely! Try adding rosemary, chili flakes, peppercorns, or bay leaves for variation.
How can I use garlic confit?
Spread it on toast, mash it into mashed potatoes, mix it into pasta sauces, or use it to flavor dips and vinaigrettes.
How to Store
After cooking, transfer the garlic and oil into sterilized glass jars. Ensure the cloves are completely submerged in oil to prevent air exposure. Store in the refrigerator for up to 2 weeks. Always use a clean utensil to scoop out garlic to maintain freshness.
How to Freeze
To extend shelf life, you can freeze garlic confit: portion the garlic and oil into ice cube trays or small containers and freeze until solid, then transfer to freezer-safe bags. Use within 3 months. Thaw in the refrigerator before using — perfect for tossing into hot dishes or spreading on toast.
Ingredients
How to Make Garlic Confit
Oven-Baked Garlic Confit
Break the garlic heads into cloves. Place them in a bowl and pour hot water over them to loosen the skins. Peel the cloves.
Place the peeled garlic in a small baking dish. Add sprigs of thyme and pour in enough olive oil to fully submerge the garlic.
Bake at 240°F (120°C) for 2 hours, or until the garlic is soft and golden.
Transfer the garlic and oil to sterilized jars, making sure the cloves remain fully submerged.
Stovetop Garlic Confit
Peel the garlic cloves and place them in a small saucepan.
Cover with olive oil and bring to a very gentle simmer over low heat.
Cook for about 1 hour, until the garlic is tender but not browned.
Carefully transfer to sterilized jars and store as directed.
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