Garlic confit is the most delicious way to enjoy all the goodness of garlic. My slow roasted garlic soaks in oil while it turns buttery soft. It’s so easy to love, and so easy to make, too! The cooking process turns my garlic cloves into sweet and tender bites that are incredible when slathered on my favorite crostini.
The low and slow confit method eliminates the sharp, bitter edge of garlic. Once I learned to cook my garlic like this, I never looked back. It truly elevates everything it touches!
Confit is preserved food – veggies, meats, or fruits. The term “confit” comes from the French word “confire,” which means to preserve. Garlic confit is a culinary preparation in which garlic cloves are slow-cooked in oil at a low temperature until they become tender and flavorful.
This method of cooking infuses the oil with the garlic’s rich flavor while softening it to a creamy texture. It is most iconic when it’s enjoyed as a simple spread across a slice of crusty French bread or crostini.
Garlic confit is one of those delicious cooking methods that sounds complicated, but couldn’t be easier. There’s just something about the way it changes garlic for the better – and now I want to slather it on everything!
Learn how to make a fabulous garlic confit for the ultimate entertaining hack. When I serve homemade crostini with a little of this garlic confit, it’s easy to convince my guests that I’ve worked in the kitchen for days!
Ingredients
- Garlic Bulbs – Learn how to peel garlic here.
- Extra Virgin Olive Oil – This is the most commonly used oil for a confit, but you can also sub with vegetable oil, canola oil, avocado oil and more.
- Fresh Herbs – Use any of your fresh favorites, like thyme, rosemary, parsley or bay leaves. Dried herbs are not recommended here because they won’t infuse the garlic confit in quite the same way.
- Spices – Black pepper, red pepper, salt
Tips from My Test Kitchen
- You might have heard of the risk of botulism with garlic confit in the past. While it’s true that improper storage can result in botulism, safely storing this condiment (in a clean, dry jar in the refrigerator) greatly reduces the risk.
- Both the garlic oil and the garlic cloves are usable, and both need to be refrigerated for safety.
- Use a baking dish that has taller sides and a smaller diameter, which will result in needing less oil.
- Plan on around 1/3 cup of oil per head of garlic – but again, this often depends on the size of your baking dish.
- Want a deeper color? Try this traditional roasted garlic.
Frequently Asked Questions
While it might seem counterintuitive because the garlic cloves are roasted in heavy oil, garlic confit is actually quite a healthy dish. Garlic is naturally low in calories, boosting immunity and even lowering blood pressure!
Ensure that your garlic is not overcooked. That is why this garlic confit recipe cooks low and slow! While you can cook it for longer, garlic can become bitter when it’s cooked for too long.
Serving Suggestions
Add your garlic confit anywhere you’d add regular minced garlic. Don’t forget to enjoy the garlic oil, too!
Garlic Confit
Ingredients
- 30 Garlic cloves peeled
- 1 cup extra virgin olive oil
- 3 sprigs fresh herbs thyme, rosemary, bay
- ½ teaspoon black pepper
- ½ teaspoon salt
- ¼ teaspoon red pepper flakes
Instructions
- Preheat oven to 325°F.
- In a small oven safe baking dish, add garlic and add just enough olive oil to cover. Add herbs and spices.30 Garlic cloves, 1 cup extra virgin olive oil, 3 sprigs fresh herbs, ½ teaspoon black pepper, ½ teaspoon salt, ¼ teaspoon red pepper flakes
- Bake 45 minutes or until golden brown.
Julie’s Tips
- Both the garlic oil and the garlic cloves are usable, and both need to be refrigerated for safety.
- Use a baking dish that has taller sides and a smaller diameter, which will result in needing less oil.
- Plan on around 1/3 cup of oil per head of garlic – but again, this often depends on the size of your baking dish.
- 30 garlic cloves is approximately 3 bulbs of garlic.
Storage Notes
Your garlic confit can rest at room temperature for up to two hours while it’s cooling. Transfer to an airtight container and refrigerate immediately. Garlic confit can be stored in the refrigerator for up to two weeks. Freeze the garlic with the oil in an airtight container for up to 2-3 months. Garlic confit can also be pureed and then stored in ice cube trays to remove it as needed. Add the oil and garlic cloves directly into your pan or baking dish from frozen.Estimated nutrition information is provided as a courtesy and is not guaranteed.
