Garlic lovers, rejoice: making garlic confit and garlic-infused oil at home takes only minutes of prep. Slow-cooking peeled garlic cloves in olive oil makes them sweet, caramelized, and soft enough to spread with a knife.
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WHAT IS GARLIC CONFIT?
Confit (pronounced con-fee) refers to food cooked slowly in fat until it becomes tender, lightly caramelized, and rich. While confit traditionally preserves meats—duck confit being the best-known example—the technique suits vegetables, fruits, and other ingredients when cooked gently in oil or fat.
Garlic confit is made by covering peeled whole cloves with oil and cooking them slowly until they lose their raw edge and transform into soft, sweet, buttery cloves.
If you like roasted garlic, you’ll appreciate garlic confit: the texture and flavor are similar, but confit also produces fragrant garlic-infused oil that’s useful in many dishes.
THE ADDED BONUS: GARLIC-INFUSED OIL
Because garlic lacks enough natural fat to confit on its own, you add oil for the slow-cook process. Almost any neutral or flavorful cooking oil will work, but extra virgin olive oil is a popular choice—its fruity notes complement the garlic beautifully.
The resulting garlic-infused oil is a versatile flavor booster—use it for dressings, marinades, dipping bread, or finishing vegetables.
THE INGREDIENTS
You only need a few simple ingredients to make garlic confit. The essentials:
- Garlic: Several heads, cloves separated and peeled. Pre-peeled cloves save time, but peeling by hand is easy with a few tricks.
- Extra virgin olive oil: Use enough to fully submerge the cloves. Olive oil complements the garlic, but neutral oils like grapeseed or sunflower work if preferred.
- Fresh herbs or seasonings: Rosemary is a classic choice. Thyme, bay leaves, oregano, or a pinch of chili flakes can add another layer of flavor.
That’s all you need for soft, spreadable garlic and fragrant infused oil.
HOW TO MAKE GARLIC CONFIT
Three ingredients and three easy steps:
- Peel the garlic cloves. Separate the heads and remove the skins. This is the most time-consuming part, but it’s straightforward.
- Combine in an oven-safe dish. Place the peeled cloves in a small baking dish, add the oil to cover them, and tuck in fresh herbs if using. Make sure the dish sides are high enough to hold the oil safely.
- Slow-roast until jammy. Bake at low heat until the cloves are tender, golden, and spreadable. They should be soft and lightly caramelized when done.
IS GARLIC CONFIT SAFE?
Garlic confit is safe when stored correctly. Garlic can pose a risk of botulism if left at room temperature in oil, so proper refrigeration is essential.
Always keep garlic confit refrigerated in a clean, airtight container. Do not store garlic in oil at room temperature. Home canning is not a recommended preservation method for garlic-in-oil mixtures.
HOW LONG DOES GARLIC CONFIT LAST?
Refrigerated, garlic confit will keep up to two weeks in an airtight jar.
For longer storage, freeze it for up to two months. Freezing in small portions—such as in an ice cube tray—makes it easy to grab a tablespoon of garlic and oil for cooking. Note that the oil may not fully solidify, so keep containers level and covered to avoid spills.
HOW TO USE GARLIC CONFIT AND GARLIC OIL
Garlic confit and the infused oil are extremely versatile. Use them anywhere you want mellow, rich garlic flavor:
- With bread: Spread cloves on crusty bread or use the oil as a dip for warm slices or crostini.
- In dressings and marinades: Mash cloves into mayonnaise, whisk oil into vinaigrettes, or marinate cheese and olives in the garlic oil for a flavorful appetizer.
- Blended into dips: Stir into hummus, baba ghanoush, or creamy dips for a deeper, sweeter garlic note.
- Mixed into cheeses and pastas: Fold mashed confit into ricotta for stuffed pasta, lasagna, or gnocchi fillings.
- On grilled meats and burgers: Add whole cloves or spoon oil over grilled burgers and steaks for an extra layer of flavor.
- With vegetables and potatoes: Toss roasted vegetables or mashed potatoes with confit garlic and oil to boost savory depth.
WATCH THE VIDEO
Garlic Confit (and Homemade Garlic Oil)
5 from 2 reviews
- Author: Morgan
Ingredients
- 4 large heads garlic, cloves separated and peeled
- 1 cup olive oil
- 2 sprigs rosemary
Instructions
- Preheat the oven to 250°F (about 120°C).
- Place the peeled garlic cloves in a small baking dish, add the olive oil to fully cover them, and tuck in the rosemary sprigs.
- Bake until the garlic is tender and jammy, about 1½ to 2 hours. The cloves should be golden, soft, and easily spreadable when done.
- Transfer the cloves and oil to a clean jar, refrigerate, and use within two weeks.
