The Ultimate Guide to Homemade Confit Garlic: Flavorful, Versatile, and Easy

Unlock a world of intense flavor with this incredibly easy and absolutely delicious Confit Garlic Recipe. This culinary staple is something every home cook should master, transforming humble garlic cloves into buttery, melt-in-your-mouth nuggets of pure joy. Infused in oil and slow-cooked to perfection, confit garlic elevates countless dishes, making it an indispensable part of your kitchen repertoire.

A glass jar filled with golden confit garlic cloves submerged in olive oil, ready for use.

While the prospect of making garlic confit at home might raise questions about food safety, particularly concerning botulism, rest assured that with proper handling and storage, it is perfectly safe to enjoy. Because this recipe lacks acidity, careful attention to storage is key. As long as you keep your homemade confit garlic refrigerated and consume it within 7-10 days, or freeze it for longer storage, any concerns are largely mitigated.

Extensive research indicates that cases of botulism are rare, with most incidents related to improper pressure canning of low-acid foods stored for extended periods. When treating confit garlic as a highly perishable item and using it promptly, you can confidently enjoy its rich flavors. Plus, it’s so simple to prepare that you can whip up a fresh batch whenever the craving strikes!

What Exactly is Confit Garlic?

The term “confit” originates from French culinary traditions and broadly refers to food that has been cooked slowly in fat or oil. While often associated with duck confit, where meat is cooked in its own rendered fat, confit garlic involves slow-baking garlic cloves in olive oil until they become incredibly tender, sweet, and caramelized. This gentle cooking process infuses the oil with a profound garlic essence, creating a dual-purpose ingredient: rich, soft garlic cloves and aromatic garlic-infused oil, both ready to elevate your cooking.

Unlike raw garlic, which can be pungent, confit garlic offers a mellow, almost creamy texture and a deeply savory flavor without any harshness. It’s a game-changer for anyone who loves garlic but prefers a smoother, less aggressive taste in their dishes.

Why Make Your Own Homemade Confit Garlic?

Unmatched Flavor: The slow cooking process brings out the natural sweetness of the garlic, creating a deeply aromatic and rich flavor profile that roasted garlic can’t quite match.
Incredible Versatility: Both the garlic cloves and the infused oil are culinary powerhouses. From spreading on toast to flavoring pastas, dressings, and roasted vegetables, the possibilities are endless.
Cost-Effective: Making it at home is far more economical than buying specialty garlic products, especially when you can use bulk garlic.
Control Over Ingredients: Choose your favorite olive oil and add herbs and spices to customize the flavor to your liking.
Easy and Rewarding: Despite its gourmet appeal, making confit garlic is remarkably simple, requiring minimal hands-on time for a truly impressive result.

Safety First: Understanding Botulism Risks and Best Practices

When preparing homemade garlic confit, it’s important to be aware of the potential for botulism if not stored correctly. Clostridium botulinum spores are naturally present in soil and can be found on garlic. These spores thrive in anaerobic (oxygen-free), low-acid environments, such as garlic submerged in oil, especially at room temperature. The slow cooking process of confit garlic does not always reach temperatures high enough to kill these spores.

However, by following a few simple safety guidelines, you can significantly reduce any risk and enjoy your delicious confit garlic with confidence:

Refrigeration is Crucial: Always store homemade garlic confit in an airtight container in the refrigerator immediately after it has cooled. Do NOT store it at room temperature. The cold temperature significantly slows down or prevents the growth of botulism spores.
Prompt Consumption: Use your refrigerated confit garlic within 7-10 days. Beyond this period, even in the fridge, the risk increases.
Cleanliness is Key: Always use a clean, dry utensil when scooping garlic cloves or oil from the jar to prevent introducing new bacteria.
Rapid Cooling: After cooking, cool the garlic confit as quickly as possible before refrigerating. You can transfer it to a clean glass jar, let it cool for about an hour at room temperature, then promptly move it to the refrigerator. Avoid leaving it out for prolonged periods.
Freezing for Long-Term Storage: For extended storage, garlic confit can be frozen. Transfer the cooled garlic and oil to an airtight, freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator before use.

By adhering to these practices, you ensure your homemade confit garlic remains a safe and delightful addition to your culinary adventures.

[feast_advanced_jump_to]

Ingredients for Perfect Confit Garlic

The beauty of confit garlic lies in its simplicity. Essentially, you need just two core ingredients: garlic and oil. The term “confit” refers to something slow-cooked in oil or its own fat, and since garlic doesn’t produce its own fat, cooking it gently in olive oil until it’s wonderfully soft and creamy is the perfect method.

Ingredients laid out on a surface, including garlic cloves, a bottle of olive oil, and fresh herbs.

While the basic recipe is fantastic on its own, I love to enhance the flavor with a few optional additions like fresh herbs and a pinch of crushed red pepper. These add an extra layer of aroma and a subtle kick, but feel free to omit them if you prefer a pure garlic flavor.

Choosing Your Ingredients

Garlic Cloves: You’ll need a generous amount of fresh garlic. Peel the cloves thoroughly. For easier peeling, you can gently smash them with the side of a knife or soak them in warm water for a few minutes. While not strictly necessary, I highly recommend trimming off the hard root end of each clove for a smoother texture.
Olive Oil: A light, neutral olive oil is ideal for confit. Avoid using your most expensive extra virgin olive oil, which is best reserved for finishing dishes or salads where its delicate flavor won’t be cooked out. A good quality, everyday olive oil will work perfectly. Alternatively, you can use other neutral oils like avocado oil or sunflower oil. The key is to use enough oil to completely submerge all the garlic cloves during cooking.
Fresh Herbs (Optional): Rosemary and thyme are classic choices that pair beautifully with garlic. You can use whole sprigs, which are easy to remove after cooking, or finely chopped herbs if you want them to meld directly with the garlic.
Crushed Red Pepper Flakes (Optional): For a subtle warmth and a touch of spice, a teaspoon of red pepper flakes can be a wonderful addition. Adjust the amount to your preference.
Other Options: Experiment with bay leaves, whole peppercorns, or even a tiny piece of dried chili for different flavor profiles.

Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions.

Method: Crafting Perfect Confit Garlic

Making confit garlic is a straightforward process that yields truly impressive results. The key is gentle, low-heat cooking that softens the garlic without browning it too much, allowing its sweet and savory notes to shine.

Step-by-Step Instructions

The first thing I recommend, which takes a small amount of extra time but greatly enhances the final product, is to trim off the hard root end of each garlic clove. While entirely optional, this step prevents those tough, chewy bits from remaining in your otherwise creamy confit and ensures every bite is uniformly tender. For me, it’s a must-do!

Individual garlic clove before the root end has been trimmed off.

Individual garlic clove after the tough root end has been neatly trimmed, ready for confit.

Next, place your prepared garlic cloves into an oven-proof dish or a small Dutch oven, similar to the one shown here. The dish should be just large enough to hold the garlic comfortably. Pour enough olive oil over the garlic to ensure all the cloves are completely submerged. This is crucial for the confit process, as it allows the garlic to gently cook rather than fry. If you’re using fresh herbs and red pepper flakes, nestle them among the garlic cloves now.

Garlic cloves arranged in a cast iron pot before the addition of olive oil and herbs.

Garlic cloves in a cast iron pot, now covered with olive oil and sprigs of fresh herbs, ready for the oven.

Bake the mixture in a preheated oven at a low temperature (typically 300°F or 150°C) for at least an hour, or until the garlic cloves are beautifully golden brown and yield easily to pressure, practically turning to mush when gently squeezed. The exact cooking time may vary slightly depending on your oven and the size of your garlic cloves, so keep an eye on them towards the end.

Once cooked, it is vital to cool the confit garlic as quickly as possible to prevent any potential bacterial growth. I achieve this by transferring the warm garlic and oil into a clean glass jar. Allow it to cool at room temperature for about an hour, then immediately transfer it to the refrigerator. This rapid cooling helps ensure food safety.

Confit garlic cloves, golden and tender, in a cast iron pot after slow baking in olive oil.

Confit garlic stored in a glass jar, fully submerged in its aromatic olive oil, ready for refrigeration.

You have the option to leave the herbs in the jar for continued flavor infusion or remove them—there’s no wrong answer, it’s a matter of preference. What is crucial, however, is to consistently use a thoroughly clean and dry utensil every single time you retrieve garlic or oil from the jar. This practice is essential to prevent contamination and maintain the safety of your homemade confit garlic throughout its shelf life.

A glass jar of confit garlic and oil, with a clean spoon ready to scoop out the flavorful cloves.

Creative Ways to Use Confit Garlic and Garlic Oil

Once you have a batch of homemade confit garlic, you’ll find endless ways to incorporate its rich, mellow flavor into your cooking. Not only are the soft garlic cloves incredibly versatile, but the infused oil itself is a culinary treasure.

Using the Confit Garlic Cloves:

Spreads: Mash the cloves into a paste and spread on crusty bread, toast, or crackers. It’s fantastic on bruschetta!
Mix-ins: Stir into mashed potatoes, polenta, hummus, or creamy dips for an instant flavor boost.
Pasta Dishes: Toss whole or mashed cloves with hot pasta, a drizzle of the infused oil, fresh parsley, and a sprinkle of Parmesan cheese for a simple yet elegant meal.
Dressings & Sauces: Incorporate into salad dressings, marinades for meats or vegetables, or as a base for homemade aioli.
Roasted Vegetables: Add a few cloves to your sheet pan of roasted vegetables during the last 10 minutes of cooking for extra depth.
Compound Butter: Mash confit garlic into softened butter with fresh herbs for a gourmet compound butter, perfect for steaks, seafood, or garlic bread.
Pizza & Flatbreads: Dot whole or mashed cloves over homemade pizza or flatbreads before baking.

Using the Garlic-Infused Oil:

Dipping Oil: Serve with warm, crusty bread as an appetizer.
Dressings: Use as the base for vinaigrettes or simply drizzle over salads.
Finishing Oil: Drizzle over cooked dishes like grilled fish, roasted chicken, soups, or even scrambled eggs for an aromatic finish.
Sautéing & Frying: Use in place of regular olive oil for sautéing vegetables, searing meats, or frying eggs to impart a subtle garlic flavor.
Marinades: Incorporate into marinades for chicken, pork, or lamb.

Expert Tips for Confit Garlic Success

Mastering confit garlic is easy with a few key tips:

Trimming the Root End: As mentioned, removing the hard, stem end of each garlic clove is a personal preference, but it makes a noticeable difference. It takes only a few extra minutes and ensures the cloves are uniformly soft and creamy, with no hard bits to interrupt the smooth texture.
Oil Coverage is Paramount: While the recipe provides a guideline (e.g., 2 cups of oil for 2 cups of garlic), the most important factor is that all the garlic cloves are completely submerged in oil during the cooking process. Adjust the amount of oil as needed to ensure full coverage in your chosen cooking vessel. This ensures even cooking and prevents the garlic from drying out or burning.
Low and Slow is the Way: The goal is to gently cook the garlic until it’s tender and sweet, not to fry it. A low oven temperature (around 300°F) is crucial for achieving the perfect confit texture and flavor without bitterness.
Cooling and Storage Protocols: Reiterate the critical importance of cooling the garlic and oil as quickly as possible immediately after cooking, then promptly refrigerating it. Due to its low acidity and anaerobic environment, confit garlic can be a breeding ground for bacteria if not handled properly. Always store it in an airtight container in the refrigerator and use it within 7-10 days. For longer storage, freeze it.
Maintain Hygiene: Always use a clean and dry utensil to retrieve garlic or oil from the jar. This prevents the introduction of contaminants that could lead to spoilage.

Customizing Your Confit Garlic: Substitutions & Variations

One of the joys of making confit garlic is how adaptable the recipe is. While the basic garlic and oil combination is divine, you can easily customize it to suit your taste and culinary needs.

Oil Choices: I typically opt for a light olive oil, which provides a lovely flavor without overpowering the garlic. It’s best to avoid your expensive extra virgin olive oil for cooking applications like this, as its delicate flavors are lost in the heat. Excellent alternatives include avocado oil, sunflower oil, grapeseed oil, or even a neutral vegetable oil. The key is a light, neutral-flavored oil that can withstand gentle heat.
Herb Explorations: I used rosemary and thyme in this recipe as a classic and delightful baseline. However, the world of herbs is your oyster! Feel free to experiment with any herbs you personally love with garlic. Consider whole sprigs of sage, oregano, bay leaves, or even a few crushed cardamom pods for an unexpected twist. Fresh herbs will infuse the oil beautifully.
Spice It Up: I enjoy the subtle kick that red pepper flakes bring to the confit. If you prefer a milder flavor, feel free to omit them entirely. For those who love heat, you could add a whole dried chili pepper or a pinch of cayenne. Conversely, for a more complex, warm flavor without the heat, try a few whole black peppercorns or a star anise.
Pure & Simple: Remember, you can always leave out all the herbs and spices altogether and just cook the garlic in oil. The resulting pure garlic confit is incredibly versatile and allows the natural sweetness of the garlic to be the star. This is perfect if you want to use the confit in dishes where other flavors might clash with specific herbs.

A close-up shot of a glass jar filled with confit garlic cloves submerged in golden olive oil.

Confit garlic is more than just a recipe; it’s a technique that opens up a world of flavor. With its buttery texture and mellow, sweet garlic taste, it’s destined to become a beloved staple in your kitchen. Experiment with it, savor it, and enjoy the culinary magic it brings to your meals!

More Great Kitchen Basics

How to Make Pistachio Milk

Roasted Scallion Cream Cheese

How to Roast Spaghetti Squash

Easy Tortilla Recipe

How to Make Vanilla Extract from Scratch

Fresh Basil Pesto Sauce

Oven Roasted Onions

Did you make this recipe? Let me know by leaving a review or comment! And be sure to sign up for my newsletter, and follow along on Instagram, Pinterest, and Facebook!

📖 Recipe

Yield: 2 cups

Confit Garlic Recipe

Prep Time:
5 minutes

Cook Time:
1 hour

Total Time:
1 hour 5 minutes

This extremely easy and absolutely delicious Confit Garlic Recipe is a staple every cook should have in their arsenal.

Ingredients

2 cups Garlic cloves, fresh + hard root end trimmed off
2 cups Olive Oil, or other light neutral oil
3-4 sprigs Rosemary, fresh
2-3 springs Thyme, fresh
1 teaspoon Red Pepper Flakes

Instructions

Preheat the oven to 300˚F.

Combine the garlic cloves, oil, rosemary, thyme, and pepper flakes in a shallow dish or oven-proof saucepan.

Place the pan in the oven for 1 hour, until the cloves are very tender and beginning to turn golden brown.

Transfer to an airtight glass jar, making sure the cloves are submerged in the oil and refrigerate for up to 2 weeks. It must be refrigerated, do not store it at room temperature.

The cooked garlic in oil can also be frozen in an airtight freezer-safe container for up to 3 months.

Notes

Notes & Tips

The first thing I do for the recipe is to remove the hard, stem end of each garlic clove. This is a personal preference and takes a couple of extra minutes to do, but it makes for a much more enjoyable eating experience, in my opinion.

It also makes it so that the garlic cloves completely mush when pressed with no clunky hard bits to bite down on.

The recipe is a little bit fluid, and more of a guideline when it comes to the ingredient measurements. You need about 2 cups of oil to cover 2 cups of garlic cloves but just use enough to cover the garlic. That is what is more important, that they are fully submerged in oil when cooking, rather than using a specific amount of oil.

Be sure to cool the garlic and oil as quickly as possible and get it in the fridge to avoid any bacteria growth. Because of the lack of acidity in this recipe, it can spoil quickly. There is also a concern for botulism growth in confit garlic, so it is imperative it is always stored in the fridge and a fresh, clean utensil is ALWAYS used to retrieve the garlic.

Substitutions

I typically use light olive oil for this recipe. Don’t use your expensive extra virgin that is meant for finishing salads. You could also use avocado or sunflower oil if you’d like.

I used rosemary and thyme in this recipe to set a baseline for you. But feel free to experiment with any herb you personally love in your garlic confit. The options are limitless.

I like the little kick of flavor the red pepper flakes bring, but if you prefer the leave them out, feel free to do so.

You can also leave all the herbs and spices out altogether and just cook the garlic in oil.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Velvety Garlic Confit