Garlic confit is the most delicious way to enjoy all the goodness of garlic. This slow roasted garlic soaks in oil while it turns buttery soft.

It turns your garlic cloves into sweet and tender bites that are incredible when slathered on your favorite crostini.

It’s so easy to make, too! And once you’ve roasted your garlic like this, you’ll never go back. It truly elevates everything it touches!

A white bowl full of garlic confit, surrounded by crostini and fresh rosemary.
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Garlic confit is one of those delicious additions to your life that sounds complicated, but truly couldn’t be easier.

Once you know how to make it, you’ll have a hard time resisting its pull. There’s just something about the way it changes garlic for the better – and you’ll want to slather it on everything!

Learn how to make a fabulous garlic confit that will give you the ultimate entertaining hack. Serve some homemade crostini and a little of this garlic confit and your guests will be convinced you’ve worked in the kitchen for days!

A white bowl full of garlic confit, surrounded by crostini and fresh rosemary.

What is Garlic Confit?

In the most traditional sense, confit refers to preserved food – veggies, meats, or fruits. Garlic confit is simply garlic bulbs that are roasted in extra virgin olive oil at a low heat.

This process results in golden brown garlic that is soft, sweet and tender. Use your garlic confit as you would most any other condiment in your kitchen!

The confit process eliminates the sharp, bitter edge of garlic, with more even cooking results than traditional roasted garlic methods.

It is at its most iconic form when it’s eaten as a simple spread across a slice of crusty French bread or your favorite crostini. Think of it as a spread and treat it as you would homemade butter – but it’s useful in so many delicious ways!

A white bowl full of garlic confit, surrounded by crostini and fresh rosemary.

Why You’ll Love it

  • Easy to make
  • Versatile
  • Stores up to two weeks
  • Use the garlic oil, too!

Ingredients and Substitutions

  • 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
A white bowl full of garlic confit, with a gold spoon lifting a garlic clove out.

Use the Jump to Recipe for a full list of ingredients, instructions and more!

How to Make Garlic Confit

  1. Prep – Preheat oven. 
  2. Combine – In a small oven safe baking dish, add garlic and add just enough olive oil to cover. Add herbs and spices. A white bowl of garlic cloves, and a bottle of olive oil pouring over the top A white bowl full of garlic cloves and olive oil. A white bowl full of garlic confit, topped with fresh thyme and fresh rosemary.
  3. Bake – Bake until golden brown, uncovered. Allow the garlic confit to cool enough to remove herbs prior to storing (if you’d like).
A white bowl full of garlic confit, with a gold spoon lifting a garlic clove out.

Tips

  • 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 greatly reduces the risk. Read storage details below!
  • 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.

Scaling up, down or substituting? You’ll love this printable Measurement Conversion Chart!

A white bowl full of garlic confit, surrounded by crostini and fresh rosemary.

Frequently Asked Questions

Is garlic confit healthy?

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!

Why is my garlic confit bitter?

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.

A white bowl full of garlic confit, surrounded by crostini and fresh rosemary.

Serving Suggestions

Add your garlic confit anywhere you’d add regular minced garlic. Don’t forget to enjoy the garlic oil that comes along with the roasted garlic, too!

A white bowl full of garlic confit, surrounded by crostini and fresh rosemary.

Dietary Considerations

  • Gluten Free
  • Dairy Free
  • Nut Free
  • Vegan

How to Store

  • Room Temperature – Your garlic confit should only rest at room temperature for up to two hours while it’s cooling off for storage, or during serving.
  • Refrigerator – Transfer your garlic confit (with the oil it’s cooked in) to an airtight container and refrigerate immediately. Garlic confit can be stored in the refrigerator for up to two weeks.
  • Freezer – Freeze the confit garlic with the oil in an airtight container for up to 2-3 months. Much like storing basil pesto in the freezer, this 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.
A white bowl full of garlic confit, surrounded by crostini and fresh rosemary.

More Sauce Recipes

A white bowl full of garlic confit, surrounded by crostini and fresh rosemary.
5 from 2 votes

Garlic Confit

Garlic confit is the most delicious way to enjoy all the goodness of garlic. This slow roasted garlic soaks in oil while it turns buttery soft.
Prep: 5 minutes
Cook: 45 minutes
Total: 50 minutes
Servings: 16
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Ingredients  

  • 30 Garlic cloves peeled (approximately 3 bulbs of garlic)
  • 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.
  • 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. 

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.
Calories: 128kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 75mg | Potassium: 25mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 26IU | Vitamin C: 2mg | Calcium: 11mg | Iron: 0.2mg

Estimated nutrition information is provided as a courtesy and is not guaranteed.

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