Garlic confit has a soft and velvet like texture and a sweet and mild flavour. Cooking garlic at a low heat while submerged in olive oil with fresh herbs makes magic. 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.

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.

HOW TO Make

Peel: 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. Or you can follow any of my other suggested peeling method that are listed below. As an optional step, you can remove the top core of the garlic with a sharp knife. While these are fine to keep, they aren’t overly pleasant to eat!

Bake: 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.

Test: 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.

Store: 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!

storing garlic confit

There are a few very important rules to follow when storing garlic confit. This is to avoid something called botulism which can be quite dangerious.

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.

Storage jars: While you can use any glass jar you like, these Kilner jars are my favorite for storing garlic confit.

Peeling garlic

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! 

Cold water – Place the garlic cloves into a bowl and cover with cold water. Leave them to sit for a minimum of one hour to allow the skin to loosen. It will slide right off! It’s a similar technique to using hot water however, cold water does not alter the texture of the garlic in any way.

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!

How to Serve 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: 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, stir through some cream 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!

Toast: 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 to dress a salad with 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.

Potatoes: Elevate your classic mashed, roasted potatoes or baked potato 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! I have a whole category on my website on ways you can use it!

what you need and 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:

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. You can always opt for pre peeled garlic that comes in those vacumn sealed bags but fresh is always best!

Quality olive oil: The choice of oil can make or break your garlic confit recipe. Whether you’re leaning towards olive oil or avocado oil, 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.  

Cook low and slow: 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!

Watch how to make garlic confit

Watch a long form detailed video on how to make garlic confit below

Watch a short video on how to make garlic confit below: