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 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 as well as Garlic Compound Butter to the list of garlic recipes you love.
Ingredients needed:
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How to make garlic confit
Follow these easy step-by-step instructions to make the most amazing garlic confit!
- 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.
- In a clean saucepan, place the garlic and cover with 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.
Ways To Use Garlic Confit:
- 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.
FAQ's and Tips
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.
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.
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.
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.
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.
Ingredients
- 4 bulbs garlic Approximately 45 cloves, 6 ounces
- 1 Cup 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 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.
Nutrition
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.
- 1 sprig of rosemary, 2 sprigs of thyme, 1 bay leaf added to the confit
- Whole chili pepper added to the confit
I am Sarah Mock. Welcome!
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 15 years Sarah helps the home cook prepare her recipes with professional results.
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