With a touch of elegance and a whole lot of flavor, this garlic confit recipe is not only simple and straightforward but also a great addition to countless dishes. Whether it’s for a holiday feast or a weekday dinner, garlic confit is sure to impress with its tender, buttery cloves infused with aromatic herbs and a spicy kick from chili flakes.
A Note From Kristen
I love making garlic confit because it turns simple cloves into something truly special. Slow-cooking them until they’re soft and golden transforms their sharp bite into a mellow, rich sweetness that adds incredible depth to everything from toast and pasta to roasted veggies and salads. It’s surprisingly easy to prepare and keeps well in the fridge for weeks, making it one of my favorite kitchen staples. Plus, it’s a great way to use up leftover garlic and experiment with different herbs or oils to create your own signature blend. I hope you love it too!
~Kristen
5-Stars From Our Readers
“I used the oven to make this and added onto my pasta. Guess what? Simply delicious! Thank you for this recipe! I love anything with garlic and this confit is definitely worth to try!”
— Alexa
What is Confit?
“Confit” is a term borrowed from French cuisine that refers to the technique of slowly cooking and preserving food in fat, oil, or sugar syrup. It’s a method that not only cooks the food but also allows it to be stored for a longer period. A well-known example is garlic confit, where garlic cloves are gently poached in oil until they’re incredibly tender and infused with flavor. This method transforms the food, giving it a delightful texture and enhancing its natural tastes. Confit is a culinary tradition cherished for its ability to bring out the best in simple ingredients.
Ingredient Notes
Please keep in mind that this is just a quick overview. Visit the full recipe for amounts and instructions!
How to Make Garlic Confit
- In a small saucepan, combine the peeled garlic cloves with a generous amount of extra virgin olive oil, ensuring the cloves are fully submerged for even cooking.
- Add the fresh oregano sprigs for an aromatic touch, and red chili flakes for a hint of heat.
- Cover the saucepan with a lid, and let the mixture simmer over low heat. The key is a gentle, low simmer to avoid burning the garlic and to ensure it confits beautifully.
- Allow the mixture to simmer for approximately 40 minutes. You’re looking for the garlic to become irresistibly soft, tender, and slightly golden – a true testament to its buttery transformation.
- Once confited to perfection, use a slotted spoon to transfer the garlic and oregano into a glass jar. Then, pour the fragrant oil over the top to envelop the cloves fully.
Serving Ideas
- Spread on toast or sandwiches for instant rich flavor.
- Use the oil to make garlic bread or drizzle over open-faced sandwiches.
- Stir cloves into pasta or mash into sauces for mellow depth.
- Drizzle infused oil over salads or roasted vegetables.
- Blend into hummus or mix with butter for a flavorful spread or dip.
Storage
Let the garlic confit cool, then transfer it to an airtight jar, ensuring the cloves are fully covered with oil. Refrigerate for up to 3 weeks. Never store at room temperature, as it can cause botulism. To use, enjoy cold or gently reheat in a saucepan over low heat. Avoid microwaving, which can cause uneven heating and splattering.
Kristen’s Top Tips
- Use fresh garlic and good-quality olive oil. simple ingredients make the biggest impact here!
- Cook low and slow so the cloves turn soft and spreadable without browning.
- Store in the fridge, always keeping cloves fully covered in oil, and use a clean spoon each time.
- A small saucepan helps keep cloves submerged; a glass jar with a tight lid works best for storage.
- Once you’ve nailed the basics, try new herbs, spices, or oils to make your own version.
Frequently Asked Questions
Can garlic confit be frozen for longer storage?
Yes, garlic confit can be frozen. Freeze it in small portions for easy thawing and use.
Is garlic confit the same as roasted garlic?
While both are cooked garlic, they’re not the same. Roasted garlic is cooked in the oven until caramelized, while garlic confit is poached in oil at a low temperature, resulting in a different texture and flavor profile.
Can I make garlic confit in the oven?
Yes, garlic confit can be made in the oven. Place garlic and oil in a baking dish, cover with foil, and bake at a low temperature until tender.
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Garlic Confit Recipe
Ingredients
- 4 bulbs fresh garlic cloves separated and peeled
- 1 cup extra virgin olive oil
- 4 sprigs fresh oregano or 1/2 teaspoon dried oregano
- ¼ teaspoon red chili flakes
Method
- In a small saucepan over low heat, add the garlic cloves, oil, oregano and red chili flakes. Place the lid on the pan.
- Bring everything to a low simmer, then simmer for 40 minutes or until the garlic is soft, tender and buttery with a slight golden tint.
- Carefully spoon the garlic and oregano into a glass jar for storage, then cover with the remaining oil.
- Screw a lid on tightly, then store the confit in the refrigerator for up to 3 weeks.
- Enjoy!
Notes
Nutrition
Nutritional information is automatically calculated using a third-party calculator and is an estimate only.
I used the oven to make this and added onto my pasta. Guess what? Simply delicious! Thank you for this recipe! I love anything with garlic and this confit is definitely worth to try!
I’m so very happy to hear it! Thank you for sharing. 🙂