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This garlic confit recipe is a delicious dish made with garlic, olive oil, and herbs. It can be served warm or cold and pairs well with a variety of dishes.
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The garlic confit recipe sounds fancy, but it is actually very simple to make. “Confit” is a French term that means to slow-cook something in fat on low heat. Cooking the garlic this way softens the bitterness and brings out a sweet and savory flavor. Once you try this recipe, it is going to become a kitchen staple!
It is nice to have garlic confit right in your refrigerator and ready to use. It is the perfect blend of flavor and can be made so easily. Baking garlic in the oven is just the start of food storing and processing to begin. These simple recipes will last and go a long way over time. This confit recipe will be the best garlic you use each time you make a recipe that needs garlic!
Ingredients in Easy Garlic Confit Recipe
You only need a couple of ingredients to make this homemade garlic confit perfect! It is that simple and has loads of flavor in every bite. Simply use these basic pantry staples that will help take your garlic to the next level!
- Garlic – Lots and lots of garlic. I know it is kind of a pain to peel garlic cloves but trust me it is worth it.
- Extra Virgin Olive Oil – Make sure to use a fresh bottle of olive oil. If you wouldn’t eat it on a salad, then don’t use it for this recipe. The resulting garlic oil from this recipe is so good.
- Fresh Herbs and Spices for Extra Flavor – I like to keep it simple and use rosemary sprigs, but you can use lots of different herbs and spices. The most common are bay leaves, thyme sprigs, peppercorns, chili flakes, and salt.
How to Make Homemade Garlic Confit Recipe
Make your own confit by using garlic and baking it in olive oil with herbs and spices to flavor the garlic while it cooks. There are several variations used when making this garlic confit recipe. Start with this basic recipe and expand for just what you need in the future and storing purposes!
- Prepare – Preheat the oven to 250 F. Place the raw garlic cloves into a baking dish.
- Soak the cloves – Add olive oil until all the cloves are submerged in oil. Add a few rosemary sprigs on top.
- Bake – The process of baking garlic cloves is 2 hours.
- Storing – Place garlic and oil into a jar with a lid. Store in the fridge immediately. You do not want to store at room temperature. This will create botulism.
How to Use Garlic Confit
You’d better believe me when I tell you that you will want to put garlic confit on EVERYTHING. It adds flavor and depth to everything it touches. Once you taste it, you are going to blow through the whole jar in no time. Here are some of the ways I have used garlic confit or the resulting garlic-infused olive oil:
- Spread on toast
- Mixed into hummus
- Spread on a sandwich
- Sprinkled on top of pasta
- Blended into salad dressing and vinaigrettes
- Stirred into sauces and dips
- Added to marinades
- Mashed and combined with butter to make the best pasta sauce
Recipe Tip
Because garlic in oil has such a low acidity, garlic confit is at risk for botulism. You can prevent this by storing the garlic confit in the fridge and not allowing it to come to room temperature.
Use a clean spoon each time you scoop from the jar. Additionally, make sure the cloves are always fully submerged in oil.
Questions
Garlic confit will last about 2 weeks in the fridge. Make sure it doesn’t come up to room temperature during that time. It is also important that the garlic cloves are submerged in olive oil. If you use the garlic-infused oil for another dish, make sure to replenish the oil in the jar.
You can use almost any cooking oil, but I prefer extra virgin olive oil. I think it creates the best flavor profile. Vegetable oil or canola oil also works well too. A higher-end oil is best to enhance the flavors and preserve them the longest.
Botulism is caused by bacteria entering the food processor and creating food poisoning or food-borne illness over time in the garlic confit. To avoid the risk of botulism in garlic confit it is best to only store the jar in the refrigerator. When you need to use the garlic, simply take a slotted spoon and use what you need and return to the cooled air quickly. This will keep the garlic confit safe!
After making a garlic confit there are several cups of oil that are left over. We like to place the leftover oil in another jar or canister to store for later use. This oil is flavored and great for other recipe dishes, sauces, or even used as a dip for bread.
Confit is a way to preserve and prepare a well-stocked pantry. This also helps cut down on cooking time when using these ingredinets in future recipes. This was made for French-inspired recipes that were easily made at home with fresh flavors year round.
Storing Baked Garlic Confit Recipe
Storing garlic confit recipe properly it should stay fresh for a few weeks. Freezing the garlic confit will also work too. Keep the garlic confit completely submerged in the oil using a mason jar or airtight container in the refrigerator or freezer. When ready to use, make sure your silverware is clean and only used once.
More Garlic Recipes
If you’re looking for more garlic recipes after this garlic confit, try some of our favorites! These garlic recipes are the perfect way to use this garlic confit recipe as well as share in the flavor that garlic has to offer. Now the question is, which one will you try first?!
How to Make Garlic Confit Recipe
Garlic Confit Recipe
Ingredients
- 3 heads garlic peeled
- 1-2 cups extra virgin olive oil the garlic should all be submerged in oil
- rosemary sprigs
Instructions
- Preheat the oven to 250 F. Place the garlic cloves into a baking dish.
- Add olive oil until all the cloves are submerged in oil. Add a few rosemary sprigs on top.
- Bake for 2 hours.
- Place garlic and oil into a jar with a lid. STORE IN THE FRIDGE, NOT room temperature.
- Serve on toast, or use in your favorite recipe.
Mmmm…I love garlic. Thanks for a delicious recipe!
Served this as part of a charcuterie spread and it was delicious!