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Garlic confit is the liquid gold of condiments! Oil roasting the cloves on the stovetop or oven makes a versatile spread and oil.

Garlic confit

Here’s the gold of the condiment world: garlic confit! Slow roasting garlic cloves in oil turns them golden and brings out a subtle garlic flavor that’s absolutely divine. You can use the jar in two ways: mash the tender garlic onto crusty bread as an appetizer spread, or use the infused oil for cooking. Add it to pizza sauce, vinaigrettes, or use it for sautéing: the sky’s the limit!

What is confit?

Confit is a French word that comes from the root word “to preserve.” In cooking, it refers to any food cooked at a low temperature in grease or oil (or when it comes to fruit, in sugar syrup). This long, slow cooking method makes the food very tender and brings out flavor in a different way than deep frying or roasting does.

The most popular confit is duck confit, which cooks in its own rendered fat. For garlic confit, oil is added so that it cooks low and slow, bringing out a nuanced, mellow garlic flavor.

Garlic

How to make garlic confit

Garlic confit is simple to make, but it does require one thing: time! It takes about 1 ½ hours to cook it down to golden brown, oil-roasted tenderness. There are two methods for garlic confit: stovetop or oven. We like the stovetop method, but if you’re not able to babysit your stove for 1 ½ hours, the oven works as well. Here is the basic method:

  • Peel the garlic cloves. This takes quite a while, but the effort is worth it. (For a shortcut, you can try submerging the cloves in hot water for 15 seconds until the skins peel easily, or this stand mixer method.)
  • Add oil. Place the garlic in a small saucepan and add olive oil until it just covers the garlic. If desired, add a few sprigs of fresh thyme, rosemary, oregano or sage.
  • Cook on low for 1 ½ hours. Heat over low heat, reducing the heat to very low once you see bubbles appearing (but do not simmer!). Cook until the garlic turns golden brown, about 1 ½ hours.
  • Enjoy or store. Remove the herbs. You can eat immediately or store for later use!

Garlic confit in the oven

Don’t have time to occasionally check on your garlic confit on the stovetop? You can make garlic confit in the oven too. Simply place the garlic and oil in an oven safe container, then bake at 300°F for about 1 ½ hours, until tender and golden.

How to store it

Store homemade garlic confit in its oil in the refrigerator for up to 2 weeks. Keep in mind that while confit is a traditional preservation method, the garlic cannot be stored for long periods of time or without refrigeration because of the risk of bacteria. So once it’s beyond 2 weeks, it’s best to toss and make another batch: if you haven’t eaten it all first!

How to make garlic confit

Ways to serve garlic confit

There are two main components to garlic confit: the tender cloves and the oil used for cooking. You can eat both in different ways! Smash the garlic cloves onto crusty bread as an appetizer, or use the mellow garlic infused oil for cooking. Here are a few ways to serve garlic confit:

And that’s it! Let us know how you like to serve your garlic confit and what you think in the comments below.

More garlic recipes

Garlic makes the world go around in our kitchen! Here are a few more garlic recipes to try:

This garlic confit recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

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Garlic confit

Garlic Confit


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 1 ½ hours
  • Total Time: 19 minute
  • Yield: About 1 cup 1x

Description

Garlic confit is the liquid gold of condiments! Oil roasting the cloves on the stovetop or oven makes a versatile spread and oil.


Ingredients

Scale
  • 2 full heads garlic
  • 1/2 to 3/4 cup olive oil
  • Several sprigs fresh herbs, optional

Instructions

  1. Peel the garlic, keeping the cloves whole.
  2. Add it to a small saucepan (we use a butter warmer). Add olive oil until it just covers the garlic. If desired, add a few sprigs of fresh thyme, rosemary, oregano or sage.
  3. Heat over low heat, reducing the heat to very low once you see bubbles appearing. Keep at very low heat (not even a simmer, just occasional bubbles) until the garlic turns golden brown, about 1 ½ hours. Alternatively, you can place the garlic and oil in an oven safe container and bake at 300°F for the same timing.
  4. Remove the herbs. Store the garlic confit in the oil in the refrigerator for up to 2 weeks. Serve mashed onto bread or use the oil for sauteing, pasta sauces, pizza sauce, salad dressings, and more.
  • Category: Essential
  • Method: Stovetop
  • Cuisine: Condiment
  • Diet: Vegan

Keywords: Garlic confit

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

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