Garlic confit 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.
Garlic Confit Recipe
Garlic Confit 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.
Ingredients in Garlic Confit
You only need a couple of ingredients to make this homemade garlic confit.
- 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 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.
FAQ
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.
More Garlic Recipes
If you’re looking for more garlic recipes after this garlic confit, try some of our favorites!
Garlic Bread 
Creamy Garlic Noodles 
Lemon Garlic Brussel Sprouts 
Garlic Chicken
- How to Make Garlic Bread – Garlic bread is a classic accompaniment to pasta, pizza and soup. It. is delicious and so easy to make! Learn how to make it at home here.
- Creamy Garlic Noodles – These One Pot Creamy Garlic Noodles are as easy as they are delicious! No creams or large amounts of butter, making this meal a winner all-around!
- Lemon Garlic Brussel Sprouts – Sautéed Lemon Garlic Brussels Sprouts are a beautiful side dish for spring suppers. Light and buttery with a hint of fresh lemon, they’re so delicious!
- Baked Garlic Chicken – Baked Garlic Chicken is crispy and flavorful on the outside, tender and juicy on the inside. This versatile chicken tastes great sliced over pastas or salads!
Garlic Confit
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.
Nutrition Information
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Mmmm…I love garlic. Thanks for a delicious recipe!
Served this as part of a charcuterie spread and it was delicious!