Cooking garlic in olive oil with herbs makes magic. Garlic confit has a soft and velvet like texture and a sweet and mild flavour. You can use the garlic and garlic-infused oil in absolutely everything you cook!
Garlic Confit
Before we get to the nitty-gritty of the recipe, let’s clarify what it means to make garlic confit. In fact, I find garlic confit to be one of the most beautiful things you can cook. Confit is a French cooking technique.
It’s all about cooking in lots of fat at a low heat and for a very long time. You’re probably most familiar with duck confit. Cooking duck confit is about using the duck’s own fat, but cooking my garlic confit is about using butter or a high quality extra virgin olive oil.
For this reason, I have used Rich Glen Olive Oil. You can confit absolutely anything you like from tomato confit to salmon confit by using this technique.
Why I Love To Make Garlic Confit (And Why You Should Too!)
There’s something incredibly satisfying about the way garlic softens and mellows as it slowly cooks in oil. That intense raw garlic bite transforms into a sweet, creamy delight. Whether you’re a seasoned chef or a home cook, this is one of those confit recipes that you’ll want to have in your arsenal.
Cooking Garlic Confit
Submerging the garlic in olive oil, just be patient as it simmers away until golden and brown and slightly caramelised. It will be soft to touch and have a buttery and velvet like texture that will melt at the slightest touch.
To test the tenderness of the garlic, remove a clove and see if it can easily spread onto a piece of toast. I have infused the olive oil with extra flavour from the thyme leaves.
If you are still looking for a little extra flavour you can add rosemary, black peppercorns, bay leaves, lemon zest, flakey sea salt or dried chili flakes. Garlic confit can be made in the oven or on the stovetop in a saucepan.
Once the garlic is cooked, remove them from the pan with a slotted spoon and place into sterilised jars. Fully submerge the garlic cloves with the garlic oil and use it as a cooking oil in anything you make!
How to Serve Garlic Confit and Elevate Your Dishes
So what’s next? How do you unlock the full potential of this culinary gem? The versatility of this confit is truly amazing, if you ask me!
You can use the confit in almost anything from a pasta sauce, dips such as hummus, spreads on toast or sandwiches to the base of a comforting soup and salad dressing.
Let me walk you through some of my favorite ways to make garlic confit elevate everyday dishes:
Pasta Perfection
Have you tried tossing some al dente spaghetti with your freshly made garlic confit? Drizzle in a bit of the infused oil, give it a generous sprinkle of chili flakes, and you’ve got yourself a dish that’s simple, yet absolutely divine. It’s a roasted garlic confit recipe twist that your taste buds will thank you for!
Toasty Treat
There’s nothing like the robust flavor of mashed garlic confit spread generously over a crispy slice of toast or even better yet, homemade focaccia. Add a sprinkle of sea salt and perhaps a dash of your favorite herbs, and you’ve got a breakfast or snack fit for royalty.
Dressings & Sauces
The infused oil left behind from your garlic confit stovetop adventure or your oven roasted garlic confit journey is practically liquid gold. Use this aromatic oil in vinaigrettes for a subtle depth of flavor.
And if you’re in the mood for a creamy treat, add some mashed garlic confit to your mayo. The result? A delightful aioli that pairs perfectly with fries, sandwiches, and more.
Marvelous Potatoes
Elevate your classic mashed or roasted potatoes by folding in some garlic confit. It’s an aromatic twist that adds a rich and creamy depth to the dish, making it a favorite at family dinners. The strong pungent garlic flavour softens and sweetens when it’s cooked confit style.
This is why you might see me using double or even triple the amount of regular garlic! You’re going to be using garlic confit on everything.
Remember, these are just starting points! The world of recipes with garlic confit is vast, and the possibilities are truly endless!
Tips to Perfect Your Garlic Confit Recipe
Ah, the beauty of garlic confit! If you’re looking to make garlic confit that’s absolutely divine, you’re in the right place. This delightful accompaniment can be the highlight of any dish.
Let’s break down some essential tips:
Choose Fresh Garlic
When setting out to make garlic confit, always prioritize freshness. The fresher the garlic, the better. Hunt down those firm bulbs that boast tight, unblemished skin. Fresh garlic ensures the final product is rich in flavor, making your roasted garlic confit recipe truly shine.
Use Quality Oil
The choice of oil can make or break your garlic confit recipe. Whether you’re leaning towards olive, grapeseed, or canola, always ensure it’s of top-notch quality.
A good-quality oil doesn’t just preserve the garlic; it transforms into a beautifully flavored oil that you can use in myriad ways later on, especially in other recipes with garlic confit.
Low and Slow is the Key
If there’s a mantra for confit recipes, it’s this: low and slow. Slow cooking is the heartbeat of making garlic confit. It’s what ensures your garlic is delectably soft, easily spreadable, and bursting with a flavor that’s out of this world.
Whether you’re opting for the garlic confit stovetop method or trying out an oven roasted garlic confit technique, remember to be patient. Good things come to those who wait!
Storing Garlic Confit
There are a few very important rules to follow when storing garlic confit. This is to avoid something called botulism.
Refrigerator – Once the garlic confit has slightly cooled, transfer them to sterilised air tight jars and place straight into the fridge. It’s important your garlic confit does not sit out at room temperature as this is when toxins that are created by the spores of bacteria that can increase the risk of botulism.
Timing – Confit is traditionally a preserving method and can allow the garlic to keep for several months. However, to be on the safe side I recommend to keep it for 2 – 3 weeks when stored correctly.
Peeling garlic cloves
I have tried every possible method out there on how to best peel garlic cloves. While you can resort to a big bag of pre-peeled garlic cloves, I always prefer to use fresh garlic.
Shake – You can place the garlic cloves into a jar, pop the lid on and shake them until the skin is removed. You need to shake the jar for a long time and you will get a sore arm!
Boiling hot water – In a glass bowl, fully submerge the garlic with boiling hot water and leave to sit for 5 minutes. The skin will loosen and will slide right off. This is my favourite technique for peeling lots of garlic!
Microwave – place the garlic into the microwave for 10 seconds and then skin should become loose. I don’t like this method as the garlic can slightly cook and also be very hot to touch!
Check out my other confit recipes:
Wild garlic confit & rosemary focaccia
Garlic crispy roasted potatoes
Cheesy focaccia with tomato & garlic confit
If you make this recipe, please tag me on Instagram, Tik Tok or Pinterest so I can see your wonderful Daen’s Kitchen creations!
If you have any questions or would like to leave a review, please do so here! I always love answering your food and recipe related questions and hearing your feedback on my recipes.
Frequently Asked Questions
What main courses pair well with garlic confit?
Oh, where do I start? Garlic confit is so versatile! You can smother it on grilled steak, mix it in pasta or pastina sauces (I even have a delicious pastina recipe to match!), or even spread it on roasted chicken. Any main course that benefits from a touch of garlic will be transformed by garlic confit. Trust me; it"s a game-changer.
Can I use the oil from the garlic confit?
Absolutely! The oil, infused with the rich flavors of garlic, is a treasure trove. Use it in dressings, drizzle it over pizza, or even for sautéing veggies. It’s aromatic, flavorful, and a testament to the wonders of confit recipes.
Garlic Confit
Ingredients
- 6 heads garlic
- 3 cups olive oil extra virgin
- 6 sprigs of thyme
Instructions
- Preheat the oven to 120 degrees Celsius / 250 degrees Farenheit.
- Peel the garlic by breaking the cloves away and placing them into a heatproof bowl. Submerge in boiling hot water for 5 minutes and drain. The skin will become loose and easy to peel away.
- Place the garlic cloves and thyme into an ovenproof dish and fully submerge in olive oil. It's important the garlic is fully submerged in the olive oil so it does not burn. Bake for 2 hours or until the garlic has browned in colour.
- Allow to cool and store in an airtight container or jar for up to several weeks in the fridge.
That looks like more than 3 tablespoons of oil.
Thank you for pointing that out! It should have read 3 cups olive oil. I have now made that change.
Delicioso.
Thank you!
Is it three cups or just enough to submerge the garlic cloves?
Just as long as the garlic is fully submerged you will be fine!
Hi it looks amazing but I wanted to ask if it was possible to make it on the stove and not in the oven
My oven is broken..
Yes you can! Just make sure the burner is on the lowest heat and the olive oil is at a slight bubble.
I am so excited to make this, here do I find the recipe for the baby pickled mushroom that you serve with this on Instagram?
You can buy them at a local deli or market that stocks them! I will be posting a recipe for them shortly though 🙂
Your IG account shows the garlic confit with chanterelle mushrooms – do you happen to have a recipe as to how you prepared the chanterelles?
You can buy that at your local deli or market but I will be posting a recipe on how to make them soon!
Do I have to wait for a week or can I eat it right away?
Eat your garlic confit right away! If you have leftovers, store it in a jar with the cloves fully submerged in the olive oil for up to 2 or 3 weeks.
I did this but the olive oil had completely solidified in the fridge. Do I have to just leave the jar out on the counter to warm up before using them or is there any work around for this?
Olive oil will go solidify in cold temperature. You can leave it on the counter for 10 minutes or just throw it straight into any cooking you are using as it will melt in the heat.
Hello, I have enjoyed your videos a lot on tik tok🥰and I’ve tried the recipe
It is very awesome, thank you bery much❤️
Thank you very much! I am so glad you like the recipe 🙂
Hi, I looove garlic confit so much! 😍 Please, is there a difference when you prepare it with or without a lid though? 🤔 I’ve noticed you do it differently at times. Thank you! ❤️
It doesn’t make too much of a difference with the lid on or off!
Thank you for this amazing recipe!!! Greetings from Crete Greece 😊
Thank you for the lovely feedback!
Cannot wait to try this! What does the temperature need to be for the oven?
It needs to be at 120 degrees Celsius. I hope you enjoy it!
Daen
Lovely dish and amazingly versatile….when you say 120° is this in a fan assisted oven?….the post with the bruschetta with confit garlic and tomatoes made me want to cook straight away!….thank you…Brian
Thank you Brian! 140 is for a conventional oven. If you are using a fan assisted oven I would use 120 degrees celsius. I hope that helps!
Can you use regular live virgin oil? How spicy is this with your brand? Looks yummy!
Extra Virgin Olive Oils works perfectly in this recipe!
Thanks for this! roughly how long do u keep the garlic in the oven and at what temperature? Isn’t it supposed to be a low temperature for a long time? Help a sister out with some numbers!
Hello! All cooking times and length are written in the recipe 🙂
First let me say that I love your recipes and I am a garlic lover myself! With that being said I was making the garlic confit last night and 120° C is 240 Fahrenheit I did not know this and so of course I put my oven as low as it would go cooked it for 2 hours and my garlic was still raw LOL I sat it on top of the stove overnight and this morning I put it in at 240 but my olive oil still isn’t bubbling and it’s been almost an hour what am I doing wrong?
Oh no! I am really not too sure what happened! Did you turn the oven up slightly higher? You just need to get it so the oil has a slight bubble and it should take no longer than 2 hours (that’s also for a huge batch of garlic). Sounds like there may be an issue with your oven!
It’s going to take a while at that temp and depending on your setup for the setup to bubble. Trust the process but know your equipment- if it’s not bubbling after 90 minutes crank it by 15 or 20 Fahrenheit
Great recipe! But after a day of it in the fridge…..the oil has now solidified with the garlic in there. So does it need to be heated before use? Should it do this?
Thank you! Olive oil will always congeal in the fridge and for this reason most antipasto vegetables you find at the deli are in vegetable or canola oil. It is still perfectly fine and will soften once you take it out of the fridge for 10 minutes. If you are using the olive oil and garlic in soups, stews or sauces that need to be cooked just throw it straight in!
I cannot wait to make this! Quick question however, I love the dish so curious as to where you got it or the brand if your willing to share 🙂
Thank you
Thank you so much! It is by le Creuset.
The person I’ll be making this for is allergic to olives and olive oil. Would this recipe work with a good quality avocado oil?
Avocado oil should work! I have never tried it myself but have seen people do it. Let me know how it goes!
Tried with avocado oil and sliced avocados on top and it turned out amazing!!
Sounds like an incredible combo! I am so glad you enjoyed it.
What are your favorite ways to use the garlic confit? I definitely want to try making a focaccia with it, and already did it with bread, burrata, prosciutto, and hot honey, but would love ideas for other ways to use it!
You can use garlic confit in almost anything! I love throwing it into my stews, pasta sauces or salad dressings. I also just made a garlic confit puff pastry that I can’t wait to share with you all.
To start with, I rarely comment on anything. So bare that in mind when I say this is a wonderful recipe. I originally saw this posted on Instagram with the tomato confit, and ricotta cheese on toast. I made it as in the post for my wife and daughter, and they absolutely loved it. I have a hundred year family recipe for a soup I’m going to us the garlic confit with. Thank you for this
What a beautiful comment! I am so glad you liked it and I am sure it will make your soup very delicious!
Thank you for this recipe, I’ll have to make it and try incorporating it in my sourdough bread. I do have a quick question: do you discard of thyme prior to jarring the confi and placing it in the fridge? Also, does the thyme have to be fresh, or would dehydrated thyme also work? Thank you!
Definitley don’t discard the thyme. It will continue to infuse the olive oil when you’re storing the garlic. Also, you can use any herbs you like! I wouldn’t recommend using dried herbs as it will disrupt with the texture of the oil but that is really a personal preference!
Thank you so much fo this recipe. I’ m a garlic lover and I can’t wait to make the confit, but I wanted to know if it’s possible to use a slow cooker. Again many thanks 😃😃
I have never tried it in the slow cooker before so I’m not sure if it would work or not. You can also cook it on the stove top on a low heat for the same amount of time.
Thank you very much!!!
Garlic confit is amazing and I use it anywhere I can add it))))) may I ask, why you refer to it as “your garlic confit”? I believe garlic confit has been around since way before you or I were even born… just curious, as when you write “my garlic confit”, it sounds like it’s something you originally created
I reference the origins of garlic confit in this post!
This is the food of the gods! So delicious, and we’re also making the aioli with it and putting that on everything. Is there anything better than garlic? I think not. Thanks for such a great recipe; given the cost of garlic ($1.00 per small head), I might just have to grow my own given how much of it we use! Thanks again!
Thank you for that lovely feedback! I appreciate it so much.
I have been loving this! I’m wondering though, how do I know when the garlic has gone bad? How long is the infused leftover oil good for? Does the infused oil also have to be refrigerated? Thank you!
Hello! To safely store the garlic confit, ensure it’s fully submerged in olive oil. If i am using the olive oil faster than the garlic confit, I top it up with some fresh olive oil. I keep it in the fridge for up 2 weeks and never leave it out at room temp!
Thank you! You keep the garlic for up to 2 weeks but what about the oil? If you have a lot of oil leftover, can you throw away the garlic and keep the oil? Sorry I have so many questions haha I made this 3 weeks ago and it still seems fine (both garlic and oil) but I dk how to know for sure. I just ate some so hopefully it’s fine 😆
Could we freeze the leftovers? Example, I have 10 cloves to confit that I have to use up today – but am leaving in 5 days. Would it work to freeze the leftovers of a large confit batch?
Yes! The garlic confit can be frozen. I like to blend it up and then store it in ice trays.
Hi! Would this recipe work with a regular mix of sunflower & olive
oil?
I can’t see why it wouldn’t! Any oil should work fine in this recipe but I like to use olive oil for its flavour and health benefits.
Can you eat it hot or do you have to wait until it’s refrigerated?
You can eat it hot and cold!
Nossa! As suas receitas parecem uma poesia de tão delicadas e belas! Estou encantada com o seu conteúdo! Muito obrigada por permitir conhecê-la.
Grande beijo de uma admiradora do Brasil 🇧🇷
Thank you!
Thank you for this simply amazing and yummy Garlic confit recipe! I needed to use up my shallots and grapes tomatoes so I added them to the confit. I made the confit this morning to have for lunch with my homemade crusty rosemary bread and it was sublime. Cheers from Monterey Bay, California. P.S. Love the photos!
I am so glad you liked it! Thank you for leaving that lovely comment.
I just love your recipes. Garlic Confit is absolutely amazing.
I have looked everywhere for your puff pastry recipe. I can’t find it to save my soul. Help. I want to make your garlic galette
Can’t wait to make!
Thank you so much! You will be able to find it if you search “potato tart” or “tomato galette”. Enjoy!
This looks absolutely amazing!
I want to try the method of peeling lots of garlic by using boiling water. I’m either not reading it properly or being a bit dumb. Should I put the garlic bulbs in boiling water for 5 minutes, or should I pour boiling water in another bowl where I have the garlic? I suspect it’s the latter, but I’ll ask anyway.
Hello! Break the garlic cloves away from the bulb and then pour boiling hot water over them and let them sit for at least 5 minutes. The skin should slide right off!
I love all of your videos – but can you tell me which le Creusets you are using in them? I thought I saw a mini cocotte but I’m not sure if it’s that small. Plus your larger le Creuset for the large amount of confit – I’m dying to know which ones. Thank you!
I am using the mini cocotte. I think it’s the smallest one you can buy!
I haven’t tried this yet but can’t wait. Does the baking dish need a lid?
It doesn’t need a lid!
Hi Daen! I saw your YouTube making where you made ricotta pesto toast and I’d love to make it. Do you have the recipe for that? It looks absolutely delicious!
I am sorry but I do not have that recipe on my website! The garlic confit pesto recipe will be coming shortly 🙂
As soon as I saw this recipe I new I was going to make it and make it I did!! It is amazing!! I have been making focaccia for years but adding the garlic confit bumped up the flavor ten fold I also made the baked brie with the confit and butter and my husband was laughing at me because I was making happy sounds while eating. I get to have it all to myself my husband is a very picky eater with one dimensional taste buds. Strictly meat and potatoes.
I am so happy to hear that! Thank you for leaving this lovely comment.
thank you for creating this article
Can’t wait to try this!! Eek!
When you say sterilized jar, do I need to boil it first then add the garlic/oil? Or just a clean jar? Also, do I need to can it so to speak after or just tighten lid?
I would add boiling hot water to the jar for several minutes then discard of the water. Once this is done, add your garlic confit and olive oil.
Looks delicious! Does the oven temperature or cook time change with the size if the batch? I got a mini oven safe dish like you use in some of your short form videos and wanted to try out your recipe.
You can bake it for a shorter amount of time if you’re doing a smaller batch! When I just make 1 – 2 bulbs of garlic it only needs 1 hour in the oven.
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All your recipes are amazing I’ve made this a couple times now you make things so easy to understand compared to most recipes thank you so much…
and a little trick I did I read online can freeze..so bought some cheap silicone bottom ice cube trays with lids… and I use a whole tray just garlic confit…
and then you just heat it with a little warm water to melt or defrost microwave few seconds…and you can spread it right over toast I was worried it was gonna go bad I wasn’t gonna use fast enough why froze some..
SEEMS to work pretty good IT’s easy to melt individual cubes as you need.
Yumm thank youu for your youtube shorts and teaching me of garlic confit!
Tuscan salmon pasta still my 1 of yours tho mmm.
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Wow. A long process but I feel it’s worth it only I gotta mention…the smell of cooking the garlic went through the whole house. Even with the exhaust fan going it was strong.
Thanks for finally writing about > Roasted Garlic Confit Recipe
– Daen's Kitchen Cameron
Can this be processed in a water bath for longer storage?
I have never tried this myself but don’t think it would work!
Do you have to cover it? Or can you leave it uncovered? Thanks!
You can leave it uncovered.
How do I adjust the recipe for small serving?
Cook it exactly the same way just use less olive oil and smaller pan. It’s just important that the garlic is fully submerged in oil so it does not burn.
Hello
How do you clean your jar/container where you store the garlic and the infused oil afterwards?
I just pop mine in the dishwasher! Or use warm soapy water.
awesome
Thanks!
This recipe is amazing and have made garlic butter with it too, and is so delicious! How long would you say garlic confit butter lasts in the fridge? Thank you so much!
I keep my garlic butter in the fridge for a week or two but I would say a week to be more on the conservative side. So glad you like it!
How does the slow cooking method contribute to the transformation of raw garlic into a sweet, creamy delight in garlic confit?
Hi Daen, I’m assuming that the bread shown in your Instagram reel “Garlic Confit on toast with feta and tomato salad” is homemade, and I’m definitely planning to try out your recipe! But I’m also wondering, are there ANY kinds of store-bought breads (like from a grocery store’s bakery?) that come somewhat close to the kind that you made for this reel? Thanks Daen!
I always love using a sourdough from a nice baker!
Thank you for this fabulous recipe! I added it to roast pumpkin soup which gave it an incredible flavour boost.
I do have leftovers though and was wondering if it’s safe to eat stored food that has been cooked with the garlic confit.
Absolutely it is! Just keep it stored in the fridge and consume within 2 – 3 days.
Thanks for the information. now we know how to make delicious food. now i know cooking methode.
Thanks for sharing about garlic confit.
good job
Thanks for sharing about garlic confit.
Can garlic confit be stored, and if so, what is the best way to preserve it?