Garlic Confit Recipe

Make this easy Garlic Confit recipe and transform your everyday meals with the delicious, subtle taste of garlic oil! If you want to know how to make garlic oil, and how to use garlic that’s been slowly roasted in garlic, this is the recipe for you!

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.

OK. Truth be known, lots of recipes have “changed my life.” But garlic olive oil recipes are special because they aren’t your typical “stand-alone waiting to be served and then gone in a few minutes” meal.

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 in olive oil. Of course, you can add other seasonings, but simple garlic in olive oil is amazing!

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 veggie burgers, lentils loafs, salads, and more! You’ll also love having this delicious homemade garlic oil on hand!

Here’s another amazing factoid. You’ll need only two ingredients: garlic and olive oil!

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 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 my favorite recipes. The garlic is so tender it can be smashed with a fork and added to sauces; left whole on a pizza; sliced in salad dressings; and yes, even whipped into our favorite mashed potatoes.

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 an delicate garlic flavor that can be used in a variety of ways — like cooking veggie burgers or to adding to salad dressings.

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!

Step One: Peel the Garlic

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

Step Two: Add Garlic and Low 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.

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.

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.

Some farmer’s markets will sell bags of peeled garlic, but it was a little too early for that at mine. So I was lucky that Costco was having a sale on bagged, peeled garlic. I was able to double the batch without the hassle of peeling the garlic myself. And having a double batch of confit garlic in the fridge is not such a bad thing either.

I hope you love this recipe as we do! Have you tried it? Be sure and leave a comment and a rating of this recipe below and then take a quick photo and share it with me using #namelymarly on Instagram. I love seeing your creations!

Enjoy!