Garlic Confit and Garlic Oil
Transform garlic into buttery gold! Learn how to make easy Garlic Confit & fragrant garlic-infused oil. Plus, essential safety tips for storage and freezing.
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Transform humble garlic into buttery, spreadable gold with this simple Garlic Confit recipe. By slowly simmering cloves in high-quality olive oil, you create two kitchen essentials at once: mellow, melt-in-your-mouth garlic and a fragrant, garlic-infused oil that elevates everything from pasta to crusty bread.
Unlike raw garlic, confit garlic loses its sharp bite, replaced by a deep, savory sweetness. It’s the ultimate kitchen hack for busy home cooks—though it feels gourmet, it takes less than an hour to prepare. Just remember: because garlic is low-acid, proper storage is key to enjoying this safely (see my safety guide below!).
My Favorite Edible Gift
I used to be all about gifting banana bread, but I’ve found a new favorite that’s naturally gluten-free, keto-friendly, and universally loved: Garlic Confit.
If there’s ever a recipe that has changed my life, it’s this garlic-flavored olive oil.
It’s the gift that keeps on giving. For the foodies in your life, it’s a total game-changer; they can spread the buttery cloves on pizza, stir them into pasta, or use the fragrant, garlic-infused oil to elevate everything from roasted broccoli to crusty bread.
It’s elegant, incredibly versatile, and always the first thing to disappear from my friends’ kitchens!
What is Garlic Confit?
Essentially, garlic confit is the process of slow-cooking peeled garlic cloves in oil at a very low temperature. The word “confit” (pronounced con-fee) comes from the French word confire, which means “to preserve.”
While traditional French confit often involves meat, vegetable confit is a chef’s secret for creating a completely different flavor profile than sautéed or roasted garlic. During the gentle simmer, the garlic loses its pungent, sharp bite and transforms into something mellow, sweet, and spreadable. The result is two-fold:
- The Cloves: Creamy, golden nuggets that smash easily with a fork.
- The Oil: A liquid gold garlic-infused olive oil that can be used as a base for dressings, pasta sauces, or dipping bread.
Ingredients & Substitutions
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- Garlic Cloves — You’ll need about 50 medium cloves for this recipe. If you’re short on time, you can often find pre-peeled garlic in the refrigerated produce section at stores like Costco or Trader Joe’s. You can also substitute elephant garlic for a milder flavor.
- Olive Oil — Use a high-quality extra virgin olive oil for the best flavor infusion. Since we are cooking at a very low temperature, the oil’s nuances will really shine through.
- Neutral Oil Option — If you prefer a more neutral taste, avocado oil or grapeseed oil also work beautifully. (Check out my post on if olive oil is plant-based for more details on oil types).
- Optional Aromatics — Feel free to add a sprig of fresh rosemary, thyme, or a few peppercorns to the oil while it simmers to customize the flavor.
Pro Tips for Perfect Garlic Confit
After making countless batches of this “liquid gold,” I’ve learned a few tricks to ensure it comes out perfectly every time:
- Low and Slow is Key: If the oil is bubbling vigorously, the heat is too high. You want a very gentle simmer (think “tiny champagne bubbles”). If the garlic browns too quickly, it can become bitter instead of sweet.
- The “Fork Tender” Test: Your garlic is done when a clove can be easily smashed against the side of the pan with a fork. It should feel like softened butter.
- Use the Right Pot: Use the smallest saucepan you have that fits the garlic. This ensures the cloves are fully submerged in the oil without needing to use half a gallon of your best olive oil!
- Don’t Toss the Oil: The oil is just as valuable as the garlic. Once you’ve used the cloves, use the garlic-infused olive oil for sautéing veggies, making salad dressings, or even popping popcorn.
- Short on time? Use Pre-Peeled Garlic! “Peeling 50+ cloves of garlic is a great way to practice mindfulness, but if you’re in a rush, look for bags of pre-peeled garlic in the refrigerated produce section. Places like Costco or Trader Joe’s usually carry large bags that are perfect for making a double batch of confit. Not only does it save you 20 minutes of prep, but it also makes it much easier to whip up a few extra jars to give away as gifts!
- Safety Reminder: Always transfer the cooled confit to a glass jar and move it straight to the fridge. Do not leave it sitting on the counter!
How to Make Garlic Confit
Making confit is less about “cooking” and more about a gentle transformation. It’s a slow, quiet process that fills your kitchen with the most incredible, savory aroma.
Step One: Preparing the Cloves
Start by peeling your garlic and trimming away the tough, brown root ends. This is the most meditative part of the process. You want clean, ivory cloves ready to be bathed in oil.
Step Two: Gentle Oil Bath
Place your prepared cloves into a small, heavy-bottomed saucepan. Pour over your extra virgin olive oil until the garlic is completely submerged. This oil is the vehicle for flavor, so choose one you love the taste of.
Step Three: The Low and Slow Simmer
Set your burner to medium-low. You aren’t looking for a boil; you’re looking for “tiny champagne bubbles” that lazily rise to the surface. As the garlic simmers for about 45 minutes, it will begin to soften and turn a pale, translucent gold.
The sharp, pungent scent of raw garlic will shift into a deep, caramelized sweetness that is truly intoxicating.
Step 4: The Cooling Period
Once the garlic is fork-tender—meaning it yields at the slightest pressure—remove the pan from the heat. Let the garlic sit undisturbed in the cooling oil. This “carry-over” period allows the flavors to settle and the texture to become truly buttery.
Step 5: Store and Preserve
Once completely cooled, transfer your “liquid gold” and the tender cloves into a clean glass jar. Slide it straight into the refrigerator to keep it fresh and safe.
How to Safely Store Garlic Confit
Garlic is a low-acid vegetable. When submerged in oil (an oxygen-free environment) and kept at room temperature, it creates the perfect conditions for botulism to grow. To keep your kitchen safe, please follow these storage rules:
- Refrigeration is Mandatory: Never store garlic confit on the counter. Once the oil has cooled, transfer it to a clean jar and refrigerate it immediately.
- Shelf Life: According to USDA guidelines, home-prepared garlic in oil should be used within 4 to 7 days.
- No Water Bathing: Do not attempt to “can” this recipe using a boiling water bath. It does not reach a high enough temperature to kill botulism spores.
- Long-Term Storage (Freezing): For longer storage, freezing is the best and safest method! Freeze the cloves and oil in an ice cube tray, then transfer the cubes to a freezer bag. They will keep for up to several months and can be used straight from the freezer.
How to Use Garlic Confit (and Garlic Oil)
Once you have a jar of this “liquid gold” in your fridge, you’ll find yourself reaching for it constantly. The mellow sweetness of the cloves and the punch of the infused oil can transform a simple meal into something spectacular.
Ways to Use the Buttery Cloves:
- The Ultimate Toast: Smash a few cloves onto toasted sourdough and top with a sprinkle of flaky sea salt and fresh herbs.
- Next-Level Burgers: Stir smashed cloves into the mix for black bean burgers or use them as a creamy spread on the bun.
- Gourmet Pizza: Dot whole cloves over a vegan pepperoni pizza before baking for pockets of caramelized flavor.
- Rich Pasta & Sauces: Stir smashed garlic into your favorite marinara or a lentil bolognese to add a deep, slow-cooked complexity.
- Creamy Veggies: Fold smashed cloves into dairy-free garlic mashed potatoes for a silky, sophisticated side dish.
Ways to Use the Garlic-Infused Oil:
- The Best Garlic Bread: Brush the oil generously over vegan garlic bread or use it to revive Olive Garden breadsticks.
- Signature Dressings: Use it as the base for a zesty Italian vinaigrette or drizzle it over roasted vegetables.
- Sautéing: Use it in place of regular oil when starting a soup or sautéing greens like kale or spinach for an instant flavor boost.
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Garlic Confit and Garlic Oil
Ingredients
- 50 medium garlic cloves peeled
- 1 ½ cups olive oil
- sprigs optional: add arromatics, such as rosemary, thyme, or whole peppercorns.
Instructions
- Peel the garlic and use a knife to cut the brown root off each peeled garlic clove; then place them in a medium saucepan. Then pour oil over the garlic; enough to cover it.
- Simmer on medium-low for 45 minutes until the garlic is pale gold and fork-tender. Ensure the oil stays at a gentle simmer (small bubbles) and does not reach a rolling boil.
- Once the garlic is done, remove the pan from the heat and allow it to cool completely. Transfer the garlic and oil into a clean glass jar, cover tightly, and refrigerate immediately.
- Store in a clean glass jar in the refrigerator for up to 7 days. For long-term storage, freeze in ice cube trays for up to 4 months. Do not store at room temperature. Add this roasted garlic to your favorite dishes, and you won’t have to worry about storing it because it will be gone much sooner than that.
Recommended Equipment
(The products above contain sponsored links to products we use and recommend)
Notes
Substituting Vegetable Oils
You can substitute a neutral oil, such as avocado or grapeseed oil, in place of olive oil if you prefer a milder flavor profile. This is a great option if you plan to use the garlic in dishes where you don’t want the distinct taste of olives to shine through.Nutrition
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
Vegan Italian Recipes
A confit is technically a French recipe, but you can use the tender garlic and its garlic oil to make some amazing vegan Italian dishes. Here are some favorites:
This post was originally published in 2019 and updated in 2021 with new photos, text, and a new recipe.
About the Author
Hi! I’m Marly McMillen. I’m the founding editor, author, recipe developer, vegan home chef, and food stylist behind Namely Marly. I’m so grateful to you and every member of my audience for your support and dedication. More about Namely Marly ›
23 Responses to Garlic Confit and Garlic Oil
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can garlic confet be water bathed for longer storage
Hi Michael. Please do not water-bath can this for long-term shelf storage. Garlic in oil is a low-acid environment where botulism can thrive if kept at room temperature. A water bath will not make it shelf-stable. For safety, keep it in the fridge and use it within a week, or freeze it in a jar or ice cube tray! It stays delicious in the freezer for months and is much safer that way.
I always like new stuff, new to me anyway!
Hi Randy. So glad you liked this confit. I’m the same way – love to find new recipes. This is such a favorite of mine, that I even like to give it out as gifts. Everyone loves garlic and olive oil!
Absolutely the greatest! I make it up and give it away for gifts, Birthdays, Christmas, etc. You know gifts that a person can actually use and not sit a closet.
I love it, Lez! I have given this as a gift, too. Everyone loves tender garlic and/or garlic-infused olive oil!
Just wondering, can you freeze it?
Hi Lori. I’ve frozen it before, and it has been just fine. In fact, it’s perfect for when you can’t use it right away. I will add this to the recipe card. Thanks much!
This sounds so good! Garlic makes everything taste better!! One question, can I use other oils instead of Olive oil? Like, say, grapeseed oil?
Hi Winnie. Yes, you can substitute other oils. I think grapeseed oil would be great because it doesn’t have a flavor that would compete with the garlic.
How long would the oil last without the garlic in it? And would I still have to refrigerate? Thanks
I keep the oil refrigerated to help it last longer. I think it should last at least a couple of months in the fridge. It depends on the oil you use, of course. Some extra virgin olive oils may have a shorter shelf life, but I’ve found that most can last a long time when refrigerated.
Fabulous…am a big lover of garlic and this garlic confit
Gracious the recollections you’ve recently introduced for me… I used to make this all the time in expert cafés. It makes everything taste better. Particularly when pureed! Much obliged for the update!
I am so infatuated with garlic.
Fabulous…am a big lover of garlic and this garlic confit looks are fantastic and sounds too delicious..i also try it few days later…Thanks for sharing…!
Thanks, Sam! So glad you like this!
We are huge garlic lovers in our house – now I know what to do with those giant bags of garlic from Costcos!
Oh the memories you’ve just ushered in for me… I used to make this all the time in professional restaurants. It makes everything taste better. Especially when pureed! Thanks for the reminder!
I’m so in that fan club. These photos are fantastic, Marly!
I am so in love with garlic and I would wear its letter jacket.
We could start a fan club! We ❤ garlic.
I have used this technique for peeling large quantities of garlic. It works.
https://www.saveur.com/article/Kitchen/video-How-to-Peel-a-Head-of-Garlic-in-Less-Than-10-Seconds
I love any instructions that end in “shake the dickens out of it.” Great link!