Why You’ll Love This Recipe
Confit garlic transforms sharp, pungent cloves into something smooth and buttery. The slow cooking process removes the harsh bite and replaces it with a rich, slightly sweet flavor.
It’s incredibly versatile. Spread it on toast, mash it into potatoes, stir it into pasta, or blend it into sauces and dressings. The infused oil is just as valuable, adding subtle garlic flavor to roasted vegetables and marinades.
Best of all, it requires minimal effort. With low heat and a little patience, you’ll have a gourmet ingredient ready to enhance everyday meals.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
whole garlic cloves, peeled
olive oil (enough to fully submerge the cloves)
salt
fresh thyme or rosemary (optional)
black peppercorns (optional)
Directions
- Preheat the oven to 250°F (120°C).
- Place the peeled garlic cloves in a small oven-safe dish or saucepan.
- Add optional herbs or peppercorns if using.
- Pour olive oil over the garlic until the cloves are fully submerged.
- Bake for 1 1/2 to 2 hours, or until the garlic is very soft and lightly golden but not browned.
- Remove from the oven and allow to cool completely.
- Transfer the garlic and oil to a clean, airtight container, ensuring the cloves remain covered with oil.
Alternatively, you can cook the garlic gently on the stovetop over very low heat for about 45 to 60 minutes, keeping the oil at a low simmer and never allowing it to boil.
Servings and timing
Servings: About 1 to 1 1/2 cups
Prep time: 10 minutes
Cook time: 1 1/2 to 2 hours
Total time: About 2 hours
Variations
Add a strip of lemon zest during cooking for subtle brightness.
Use avocado oil instead of olive oil for a more neutral flavor.
Infuse with dried chili flakes for a gentle heat.
Blend the softened garlic into a smooth paste after cooking for easy spreading.
Add bay leaves or whole spices like coriander seeds for a more complex aroma.
Storage/Reheating
Store confit garlic in an airtight container in the refrigerator for up to 2 weeks. Always ensure the garlic remains fully submerged in oil.
For longer storage, freeze the garlic cloves (with some oil) in small portions for up to 3 months.
The oil will solidify in the refrigerator. Let it sit at room temperature for 15 to 20 minutes before using.
Reheat gently if needed, but avoid high heat, which can cause the garlic to brown and turn bitter.
FAQs
What does confit garlic taste like?
It tastes mild, slightly sweet, and buttery compared to raw garlic’s sharp flavor.
Can I leave confit garlic at room temperature?
For food safety, it should always be stored in the refrigerator.
Why can’t the oil boil?
Boiling can cause the garlic to brown and become bitter instead of soft and mellow.
Can I reuse the infused oil?
Yes, the garlic-infused oil is excellent for cooking, drizzling, and dipping bread.
How do I know when it’s done?
The cloves should be soft enough to mash easily with a fork and lightly golden in color.
Can I use unpeeled garlic?
It’s best to peel the cloves so the oil can fully infuse and cook them evenly.
Can I make this in smaller batches?
Yes, simply adjust the quantity of garlic and oil while keeping the cloves submerged.
Why did my garlic turn brown?
The temperature may have been too high. Keep the heat low for gentle cooking.
Can I add fresh herbs?
Yes, but ensure they are fully submerged and store the confit in the refrigerator.
What dishes pair well with confit garlic?
It pairs beautifully with pasta, mashed potatoes, roasted meats, vegetables, and crusty bread.
Conclusion
Confit Garlic is a simple yet transformative recipe that turns humble garlic cloves into a rich, spreadable delicacy. With its mellow sweetness and versatile infused oil, it’s a kitchen staple that enhances countless dishes. Once you make it, you’ll find endless ways to enjoy its smooth, savory depth.
PrintConfit Garlic Recipe
Confit Garlic is made by gently slow-cooking garlic cloves in olive oil until soft, golden, and sweet. The result is mellow, spreadable garlic and aromatic infused oil that enhances countless dishes.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 10 minutes
- Yield: 1 1/2 cups
- Category: Condiment
- Method: Slow Roasting
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
- 2 cups (about 6 to 8 heads) whole garlic cloves, peeled
- 1 1/2 to 2 cups (360 to 480 ml) olive oil, enough to fully submerge cloves
- 1/2 teaspoon salt
- 2 to 3 sprigs fresh thyme or rosemary (optional)
- 1/2 teaspoon black peppercorns (optional)
Instructions
- Preheat the oven to 250°F (120°C).
- Place the peeled garlic cloves in a small oven-safe dish or saucepan.
- Add salt and optional herbs or peppercorns if using.
- Pour olive oil over the garlic until the cloves are fully submerged.
- Bake for 1 1/2 to 2 hours, until the garlic is very soft and lightly golden without browning.
- Remove from the oven and allow to cool completely.
- Transfer the garlic and oil to a clean airtight container, ensuring the cloves remain fully covered with oil.
Notes
- Alternatively, cook gently on the stovetop over very low heat for 45–60 minutes, keeping the oil at a low simmer and never boiling.
- Store in the refrigerator for up to 2 weeks and keep garlic fully submerged in oil.
- The oil will solidify when chilled; let sit at room temperature before using.
- Freeze in small portions for up to 3 months for longer storage.
- Use the infused oil for roasting vegetables, drizzling over bread, or adding to marinades.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 120 kcal
- Sugar: 0 g
- Sodium: 15 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
