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    Home | Recipes | How To

    Garlic Confit Recipe

    Dated: January 26, 2020 Last Modified: September 26, 2022 by Sarah Mock Leave a Comment. As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links.

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    Garlic confit may sound fancy but it is super simple to make. In 45 minutes cloves of garlic go from pungent to silky, spreadable, sweet, caramel garlic cloves by gently heating them in olive oil.

    garlic confit with herbs in a ball canning jar covered in olive oil

    Garlic confit is similar to roasted garlic but the confited garlic is less caramelized than roasted garlic because of the ratio of oil to garlic used. If you love garlic as much as I do you may want to learn how to grow your own garlic and add fermented garlic honey to the list of garlic recipes you love.

    🧄 Ingredients needed:

    raw garlic cloves in a bowl
    • Garlic - raw cloves, peeled
    • Rosemary - fresh (optional)
    • Bay leaf - optional

    Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.

    📷 How to make garlic confit, photo instructions

    Follow these easy step-by-step instructions to make the most amazing garlic confit!

    step by step photos on how to make garlic confit
    1. If using fresh bulbs of garlic, separate the cloves and peel the skin off of the cloves. If using pre-peeled garlic check for bruised cloves and remove them. Removing the root end is optional but know it won't soften like the rest of the garlic cloves.
      garlic covered in olive oil in a pan to make garlic confit horizontal image
    2. In a clean saucepan, place the garlic and cover with olive oil.
      garlic confit cloves and herbs in oil in a pan, vertical image
    3. If adding herbs, add to the pan.
    4. Heat the oil over medium-low to low heat.
    5. Do not bring the oil to a simmer. Keep on low for 45 minutes, string every 15 minutes to check for the garlic to take on a golden brown color. 
    6. Remove from the heat and cool immediately.
      garlic confit with golden color on a spoon, pan of oil in the background horizontal image
    7. Transfer to a clean, closed container and store in the refrigerator for up to a month.

    Ways To Use Garlic Confit:

    tight shot of garlic confit in a ball canning jar, horizontal image
    • Whole on a grilled pizza
    • Added to mashed potatoes... think Thanksgiving.
    • Spread on a sandwich in addition to mayonnaise, softened butter or avocado.
    • Add the infused oil to a vinaigrette instead of plain oil.
    • Include on charcuterie and/or cheese board to spread on crostini.

    👩‍🍳 Chef Tip

    • Can be made 1 month ahead.
    • Trim the tough root ends, which don’t soften, but I am fine with ends being attached.
    • Keep chilled and completely covered in oil.
    • Always use a clean spoon to remove garlic.

    📝 Frequently asked questions, answers and tips:

    beautifully colored garlic confit in a white bowl with rosemary as garnish, vertical image
    What oil should I use for confit?

    It is common to use duck fat to confit but I don't have duck fat in my cabinet. So alternatively use extra virgin olive oil in lieu of duck fat. Using an entire cup of extra virgin olive oil can get expensive so feel free to use another neutral cooking oil such as canola or a lite vegetable oil if you are able to find it at a good price point for your budget.

    Can you reuse the leftover confit oil?

    The leftover garlic-infused olive oil can be used to add flavor to your dishes, sauces or even used as a dipping oil for bread. I will use a few tablespoons of confit oil in my black bean hummus recipe for an added layer of flavor. 

    Is confit garlic full of botulism?

    Garlic is extremely low in acid. If it is stored improperly in oil (without oxygen) and in warm temperatures (at room temperature), it can produce a toxin that causes botulism. Botulism can be fatal if not treated immediately. It is very important to refrigerate garlic confit, as per the Center for Disease Control. 

    Use a clean jar with a tight seal to store garlic confit; cool the garlic and oil as quickly as possible, and refrigerate it immediately.
    If you store the preserved garlic properly, it should keep for several months, however, to be completely safe, I recommend only storing it for up to three weeks. If you’re worried, you can also safely freeze garlic confit for several months.

    Can you reuse the leftover confit oil?

    The leftover garlic-infused olive oil can be used to add flavor to your dishes, sauces or even used as a dipping oil for bread. I will use a few tablespoons of confit oil in my black bean hummus recipe for an added layer of flavor. 

    What does confit mean?

    To confit is just like saying you are going to do long slow cooking in oil or fat to preserve the item, in this case, garlic. The confit was one method meant to preserve produce or even meat back before refrigeration was available. 

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    Garlic Confit

    Sarah Mock
    Garlic confit may sound fancy but it is super simple to make. In 45 minutes cloves of garlic go from pungent to silky, spreadable, sweet, caramel garlic cloves by gently heating them in olive oil.
    5 from 3 votes
    Pin Recipe Print Recipe
    Note From Sarah

    There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

    Prep Time 1 min
    Cook Time 45 mins
    Total Time 46 mins
    Prevent your screen from going dark, toggle to button to the right to turn GREEN
    Course Appetizer Recipe
    Cuisine French
    Servings 45 cloves
    Calories 80 kcal

    Ingredients
      

    • 4 bulbs garlic (Approximately 45 cloves, 6 ounces)
    • 1 cup extra Virgin Olive Oil

    Instructions
     

    • If using fresh bulbs of garlic, separate the cloves and peel the skin off of the cloves. If using pre-peeled garlic check for bruised cloves and remove them. Removing the root end is optional but know it won't soften like the rest of the garlic cloves.
      4 bulbs garlic
    • In a clean saucepan, place the garlic and cover with olive oil.
      1 cup extra Virgin Olive Oil
    • If adding herbs, add to the pan.
    • Heat the oil over medium low to low heat.
    • Do not bring the oil to a simmer. Keep on low for 45 minutes, string every 15 minutes to check for the garlic to take on a golden brown color. 
    • Remove from the heat and cool immediately.
    • Transfer to a clean, closed container and store in the refrigerator for up to a month.

    Video

    Notes

    • Can be made 1 month ahead.
    • Trim the tough root ends, which don’t soften, but I am fine with ends being attached.
    • Keep chilled and completely covered in oil.
    • Always use clean spoon to remove garlic.

    Garlic confit variations:

    • 1 sprig of rosemary, 2 sprigs of thyme, 1 bay leaf added to the confit
    • Whole chili pepper added to the confit

    Nutrition

    Serving: 2clovesCalories: 80kcalFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 8g

    Nutrition Disclosure

    Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

    Tried this recipe?Let us know how it was!

    Sharing of this recipe to social media is both encouraged and appreciated. Please share the direct link back to the recipe. Copy/Pasting and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright protected. SavoringTheGood®

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    About Sarah Mock

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.

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    Sarah Mock

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    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.
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