How To Make Garlic Confit

Name: How to Make Garlic Confit
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Cuisine: French
Ingredients: 1 cup peeled garlic cloves; 1.5 cups avocado oil or olive oil (This is my favorite olive oil) code kyndraholley for $5 off; fresh herbs like rosemary or thyme, optional

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Take your food to the next level with this homemade Garlic Confit recipe. Slow cooked garlic cloves infused with aromatic herbs and spices, creating a versatile condiment that adds rich, mellow garlic flavor to a variety of dishes, from pasta and mashed potatoes to grilled meats and salad dressings.

A mini enameled cast iron dutch oven filled with roasted garlic cloves and herbs in avocado oil.

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Ingredients in Garlic Confit

A mini enameled cast iron dutch oven filled with garlic cloves, rosemary, thyme and dried pepper pods in avocado oil.

Ingredient Notes and Substitutions

Garlic: There are two main types of garlic: softneck and hardneck. Softneck garlic tends to have smaller cloves and a milder flavor, while hardneck garlic has larger cloves and a more robust flavor. I like to buy pre-peeled garlic as it makes things a lot easier and quicker. (Try my Roasted Garlic Mayo)
Oil: This garlic confit can be made with any light or neutral oil. My favorite is avocado oil, although it is more traditionally made with olive oil. See below for more options. (This is my favorite olive oil) code kyndraholley for $5 off.
Herbs: Herbs are not essential to the recipe, but are a nice add-in. See my notes below for some different add-ins.

How to make Garlic Confit

Garlic confit is incredibly easy to make. All you need is a bunch of fresh garlic cloves, a fat or oil like olive oil, avocado oil, grapeseed oil or safflower oil, and some fresh herbs.

To cook, simply submerge the garlic cloves in the oil, toss in the fresh herbs, cover and bake for 2 to 2.5 hours at 250°F.

Safe Storage for Garlic Confit

Refrigeration: Store garlic confit in an airtight container in the refrigerator. The cold temperature helps prevent the growth of harmful bacteria.
Submerge in Oil: Ensure that the garlic cloves are fully submerged in the oil to create an airtight seal and prevent spoilage. Always check the oil level when you use some confit, and top it off with more oil if needed.
Use Clean Utensils: When taking some of the garlic confit out of the jar, use clean and dry utensils to avoid introducing contaminants into the jar.
Label and Date: Clearly label the container with the date you made the garlic confit. This will help you keep track of its freshness.
Check for Signs of Spoilage: Before use, inspect the garlic confit for any signs of spoilage, such as an off smell, mold, or discoloration. If in doubt, discard it.
Avoid Cross-Contamination: Garlic confit can pick up flavors from other foods in the refrigerator, so store it away from strong-smelling items.
Use within a Reasonable Time: While garlic confit can last several weeks to a few months when properly stored, it's best to use it within a reasonable timeframe to ensure optimal quality and safety.
Freeze for Long-Term Storage: If you don't plan to use it within a few months, portion the garlic confit into ice cube trays, freeze it until solid, and then transfer the cubes to a freezer bag. Frozen garlic confit can last for up to a year or more.

Recipe Tips and Variations

Separate Containers: If you make multiple batches with different flavorings, store them in separate containers to maintain their distinct flavors.
Fresh Herbs: Sprigs of fresh thyme, rosemary, sage, or oregano can infuse the oil with aromatic herbal notes. It is also wonderful with a couple bay leaves added.
Black Peppercorns: Whole black peppercorns provide a mild peppery flavor and a hint of spice to the oil.
Peppers: A pinch of red pepper flakes or dried chili pods add a subtle heat to the oil, giving your garlic confit a little kick.
Citrus Zest: Lemon, orange, or grapefruit zest can impart a bright and citrusy aroma to the oil.
Whole Spices: Add whole spices like coriander seeds, cumin seeds, or cardamom pods for a unique and exotic flavor profile.
Ginger Slices: Thin slices of fresh ginger can infuse the oil with a subtle warmth and spice.
Saffron Threads: Saffron threads will not only color the oil but also impart a delicate, earthy, and slightly floral flavor.
Mustard Seeds: Yellow or brown mustard seeds add a subtle, tangy kick to the oil.

A mini enameled cast iron dutch oven filled with roasted garlic cloves in avocado oil and herbs.

How to Use Garlic Confit

Spread on Toast: Mash a few cloves of garlic confit into a paste and spread it on toasted sourdough for a delicious and aromatic garlic bread.
Mashed Potatoes: Mix some garlic confit into mashed potatoes to add a rich and subtle garlic flavor.
Pasta: Mix in some garlic confit with your favorite pasta dishes.
Pizza: Use the garlic-infused oil as a drizzle over store-bought or homemade pizza for an extra layer of flavor. You can also mash up some of the cloves and spread it on the crust, or add it to the pizza sauce.
Dip for Crusty Bread: Serve garlic confit as a dipping sauce for crusty bread, either on its own or mixed with balsamic vinegar or olive oil.
Soups: Add a few cloves to soups and stews to impart a subtle garlic aroma and flavor.
Mix into Salad Dressings: Incorporate mashed garlic confit into salad dressings for a creamy, garlicky vinaigrette.
Blend into Hummus: Add a few cloves of garlic confit to your homemade hummus for a rich, mellow garlic flavor.
Scrambled Eggs: Stir garlic confit into scrambled eggs or omelets.
Enhance Dips and Sauces: Mix garlic confit into dips like tzatziki or pesto for added richness and flavor.
Condiment for Charcuterie: Include garlic confit as a condiment on a charcuterie board to complement cured meats and cheeses.

Frequently Asked Questions and Expert Tips

What is confit?

Confit is a traditional French cooking technique that involves slow-cooking food, typically meat or vegetables, in fat or oil at a low temperature. The purpose of confit is to preserve and flavor the food while making it tender and succulent. The word "confit" comes from the French verb "confire," which means "to preserve."

How to store garlic confit?

Store garlic confit in an airtight container, ensuring cloves are fully submerged in oil, and keep it in the refrigerator for up to several weeks. If not used promptly, consider freezing it for longer-term storage. See notes above.

How long does garlic confit last?

Garlic confit can last in the refrigerator for several weeks to a few months, provided it's stored properly in an airtight container with the garlic fully submerged in oil. That being said, I like to use mine within 2 weeks or freeze.

Can I get botulism from garlic confit?

Botulism is a rare but serious foodborne illness caused by the Clostridium botulinum bacterium, which can produce a toxin that affects the nervous system. While the risk of botulism from properly prepared and stored garlic confit is extremely low, it's essential to follow safe food handling and storage practices to minimize any potential risk. See tips above.

More Condiment Recipes

This recipe is just one of over 100 quick and easy recipes in my new cookbook - Simply Delicious. It's full of slow cooker, one pot, 30 minute, air fryer, and sheet pan recipes.

ORDER A COPY HERE

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How to Make Garlic Confit

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Author: Kyndra Holley
Total Time: 2 hours 10 minutes
Yield: 20 servings 1x
Diet: Gluten Free

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Description

Take your food to the next level with this homemade Garlic Confit recipe. Infuse garlic cloves with aromatic herbs and spices, creating a versatile condiment that adds rich, mellow garlic flavor to a variety of dishes, from pasta and mashed potatoes to grilled meats and salad dressings.

Ingredients

Scale

1 cup peeled garlic cloves
1.5 cups avocado oil or olive oil (This is my favorite olive oil) code kyndraholley for $5 off
fresh herbs like rosemary or thyme, optional

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Instructions

Preheat the oven to 250°F.
Add the garlic cloves and herbs, if using, to a mini dutch oven or other oven proof dish.
Pour the olive oil over top, completely submerging the garlic cloves.
Cover, and bake for 2 to 2.5 hours, or until the garlic cloves are soft and are a light caramel color.
Discard the herbs and strain the oil through a fine mesh sieve. Transfer the cloves to a jar, and pour the strained oil over top, completely submerging the garlic cloves. Put the lid on and store in the fridge.

Notes

Refrigeration: Store garlic confit in an airtight container in the refrigerator. The cold temperature helps prevent the growth of harmful bacteria.
Submerge in Oil: Ensure that the garlic cloves are fully submerged in the oil to create an airtight seal and prevent spoilage. Always check the oil level when you use some confit, and top it off with more oil if needed.
Use Clean Utensils: When taking some of the garlic confit out of the jar, use clean and dry utensils to avoid introducing contaminants into the jar.
Separate Containers: If you make multiple batches with different flavorings, store them in separate containers to maintain their distinct flavors.
Fresh Herbs: Sprigs of fresh thyme, rosemary, sage, or oregano can infuse the oil with aromatic herbal notes. It is also wonderful with a couple bay leaves added.
Black Peppercorns: Whole black peppercorns provide a mild peppery flavor and a hint of spice to the oil.
Peppers: A pinch of red pepper flakes or dried chili pods add a subtle heat to the oil, giving your garlic confit a little kick.

Prep Time: 10 minutes
Cook Time: 2 hours
Category: Condiment Recipes
Method: Baking
Cuisine: French