Garlic Confit and Garlic Oil

Make this easy garlic confit recipe and transform your everyday meals with the delicious, subtle, savory taste of garlic oil, and it’s made with only two ingredients. If you want to know how to make garlic oil recipes, and how to use garlic that’s been slowly roasted in garlic, this is the recipe for you! I like this cooking method so much I even made an onion confit, as well.

A mason jar holds many cloves of cooked garlic sitting in olive oil. There are cloves are garlic beside it along with green herbs.

If there’s ever a recipe that has changed my life, it’s this garlic-flavored olive oil. Well, and also the Chocolate Cheesecake. Oh, and I can’t forget the Frozen Banana Bites. Clearly, I have a wide variety of culinary favorites.

OK. Truth be known, lots of recipes have “changed my life.” But garlic olive oil recipes are special because they aren’t your typical “gone in a few minutes” dishes.

This is the recipe that keeps on giving because of its potential for use in so many other dishes.

I found it when leafing through The Breakaway Cook by Eric Gower. The concept here is garlic — lots and lots of garlic, slow-cooked in oil. A more technical definition of a confit is meat cooked slowly in its own fat. Since I have been a vegetarian now for oh-so-many years, I’ve not been exposed to a lot of confits in my life. Thanks to Mr. Gower I didn’t have to live with that disappointment one more minute.

What is Garlic Confit?

Confited garlic consists of peeled garlic cloves cooked slowly over low heat in olive oil. Other seasonings can be added, like fresh thyme, but the simple approach of cooking garlic in olive oil is amazing!

A clove of garlic sits by a knife.

Why This Recipe is a Winner

  • Slow-cooking whole cloves of garlic in oil makes them soft and tender
  • The oil becomes infused with the flavor of garlic, making it perfect to use in other recipes
  • A garlic confit is stored in the fridge in its oil. You won’t want to let any of it go to waste because the oil is left with a delicate garlic flavor that can be used in a variety of ways.

What You Need

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.

Here are the ingredients you’ll need for this recipe:

  • Garlic cloves
  • Olive oil

How to Make Garlic Confit

If you’re wondering how to make garlic-infused olive oil, I’ve got answers. This garlic-infused olive oil recipe is easy to make.

  1. Prepare the garlic by peeling it and cutting off the root end.
  2. Place prepared garlic in a medium saucepan and pour in enough oil over to cover it.
  3. Turn the heat up to medium-low, bringing it to a low simmer (few bubbles), and cook for 45 minutes.
  4. Turn off the heat but allow the pan to sit on the burner until it’s completely cooled.
  5. Pour the cooked garlic and oil into a glass jar and refrigerate. 

Here are more detailed step-by-step instructions.

Step One: Prepare the Garlic

Begin with peeling the garlic and use a knife to cut the brown root off each peeled garlic clove. In fact, when making garlic olive oil, peeling the garlic can be the hardest part.

Peeled garlic is in a bowl next to a measuring cup full of olive oil.

Step Two: Add Garlic and Simmer

Place the peeled garlic in a medium saucepan. Then pour oil over the garlic; enough to cover it. Stir the olive oil and garlic to ensure all the garlic is coated.

A glass measuring cup is pouring olive oil in a saucepan full of garlic cloves.

Then turn the heat up to medium-low. You want it to reach the point where there are small bubbles in the oil, but not so much that it’s technically boiling. Continue cooking garlic slowly in the oil for roughly 45 minutes. Not only will the oil be garlic-infused, your house will be, too. It’s a wonderful and intense aroma.

Step Three: Cool, Store, and Refrigerate

Once the garlic is done, turn off the heat but allow the pan to sit on the burner until it’s completely cooled. Next place the garlic confit in a jar and refrigerate.

Storage Tips

Store the confit in the fridge in its oil. It will keep up to 2 months if stored properly. 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.

Finding Peeled Garlic

Some farmer’s markets will sell bags of peeled garlic, but this is seasonal. Costco sometimes sells bagged and peeled garlic.

This is nice because it can be a hassle peeling all of the garlic yourself. And if you have a large bag of peeled garlic, having a double batch of confit garlic in the fridge is not such a bad thing, either.

Using Garlic Confit

Your kitchen will benefit from this garlic-infused olive oil for many reasons. Imagine the slowly cooked garlic that you can add to recipes like black bean burgers, lentils loaves, vegan garlic bread, salads, and more. You’ll also love having this delicious homemade garlic oil on hand.

The thing is, we love garlic. It’s like the “dark and stormy night” of cooking; so many of our meals begin with sauteing garlic in olive oil. I even find ways to sneak a clove or two in dishes that may not traditionally call for it, like my vegan garlic mashed potatoes.

Now with this garlic olive oil recipe, that sneaking around has become even more delightful. That’s because garlic confit results in succulent, roasted, oil-infused cloves just waiting to be included in favorite recipes.

There are a number of ways you can use a garlic confit. The garlic is so tender it can be smashed with a fork and added to sauces, left whole on a vegan pepperoni pizza, and thinly sliced in salad dressings, such as this Italian vinaigrette.

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:

A mason jar holds garlic confit with a spoon. There are green herbs on top of and beside the jar.
A mason jar holds garlic confit with a spoon. There are green herbs on top of and beside the jar.

Garlic Confit and Garlic Oil

Make your own garlic confit and garlic oil following this simple recipe.
5 from 2 votes
Course: Seasoning
Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 minutes
Resting time: 15 minutes
Total Time: 1 hour 5 minutes
Servings: 30
Calories: 16kcal
Author: Marly

Ingredients

  • 50 medium garlic cloves peeled
  • 1 ½ cups olive oil

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.
  • Turn the heat up to medium-low. You want it to reach the point where there are small bubbles in the oil, but not so much that it’s technically boiling. Continue cooking garlic slowly in the oil for roughly 45 minutes. Not only will the oil be garlic-infused, but your house will also be too. It’s a wonderful and intense aroma.
  • Once the garlic is done, turn off the heat but allow the pan to sit on the burner until it’s completely cooled. Next, place the confit in a jar and refrigerate. 
  • Store the confit in the fridge in its oil. It will keep up to 2 months if stored properly. 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.

(The products above contain sponsored links to products we use and recommend)

Nutrition Facts
Garlic Confit and Garlic Oil
Amount Per Serving
Calories 16 Calories from Fat 9
% Daily Value*
Fat 1g2%
Potassium 20mg1%
Carbohydrates 1g0%
Vitamin C 1.6mg2%
Calcium 9mg1%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.

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.

This post was originally published in 2019 and was updated to include new photos, new text, and an updated recipe in 2021.

13 Responses to Garlic Confit and Garlic Oil

  1. Avatar thumbnail image for MarlyJason (j) Reply

    I have used this technique for peeling large quantities of garlic. It works.

    http://www.saveur.com/article/Kitchen/video-How-to-Peel-a-Head-of-Garlic-in-Less-Than-10-Seconds

    • Avatar thumbnail image for MarlyMarly

      I love any instructions that end in “shake the dickens out of it.” Great link!

  2. Avatar thumbnail image for MarlyBev Weidner Reply

    I am so in love with garlic and I would wear its letter jacket.

    • Avatar thumbnail image for MarlyMarly

      We could start a fan club! We ❤ garlic.

  3. Avatar thumbnail image for MarlyCassie l Bake Your Day Reply

    I’m so in that fan club. These photos are fantastic, Marly!

  4. Avatar thumbnail image for MarlyGeorgia Pellegrini Reply

    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!

  5. Avatar thumbnail image for MarlyJeanette Reply

    We are huge garlic lovers in our house – now I know what to do with those giant bags of garlic from Costcos!

  6. Avatar thumbnail image for MarlySam Smith Reply

    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…!

    • Avatar thumbnail image for MarlyMarly

      Thanks, Sam! So glad you like this!

  7. Avatar thumbnail image for Marlyweight machine price Reply

    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.

  8. Avatar thumbnail image for MarlyDavid Reply

    Fabulous…am a big lover of garlic and this garlic confit

  9. Avatar thumbnail image for MarlyShannel Reply

    How long would the oil last without the garlic in it? And would I still have to refrigerate? Thanks

    • Avatar thumbnail image for MarlyMarly

      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.

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