Garlic Confit

Garlic confit is a simple and delicious recipe that involves slow-cooking garlic cloves in oil until they become soft, creamy, and aromatic. This versatile dish can be used as a spread for bread, or added to mashed potatoes, pasta, or roasted vegetables for a touch of garlicky goodness.

Try this spooned over our Best Baked Pork Tenderloin, as the olive oil base for our Easy Bread Dip, or dip Air Fryer French Fries into the garlic oil – this easy recipe is ultra indulgent!

At Ajpal, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.

How to Make Garlic Confit

To make this recipe, you will need:

• Garlic cloves: Garlic is the star ingredient of garlic confit and is responsible for the mild, sweet flavor and rich aroma of the dish. The cloves become soft and creamy during the slow-cooking process, making them a versatile ingredient that can be used in a variety of dishes.
• Olive oil: Olive oil is the traditional oil used in garlic confit and is a key ingredient that provides a rich, garlicky flavor to the dish. The oil is also used to cook the garlic cloves, ensuring that they become soft and tender.
• Red pepper flakes, optional: Red pepper flakes add a touch of heat and spice to the garlic confit. They are optional and can be adjusted to taste.
• Italian herbs, optional: Italian herbs such as thyme, rosemary, or bay leaves are often used to add flavor to garlic confit. These herbs provide a subtle, aromatic flavor that complements the garlic and olive oil. Other herbs and spices such as parsley, oregano, or black pepper can also be used, depending on personal preference.

Garlic Confit Step by Step

Once you’ve gathered your ingredients, we will use the following process:

Prep

To make garlic confit, you will need whole garlic cloves, olive oil, and some herbs or spices, such as thyme, rosemary, or bay leaves. You can make this recipe two ways – in the oven, or on the stove. Begin by peeling the garlic cloves and placing them in a small, oven-safe dish or a pan. Cover the garlic with olive oil, making sure all the cloves are submerged. Add in your chosen herbs or spices.

Cook: Bake

To bake, cover the dish with foil and bake in a preheated oven at 325°F for around an hour, until the garlic is soft and golden.

Cook: Stovetop

To make on the stove, heat garlic just until oil begins to bubble, then reduce to medium low and let garlic slowly soften for 1-1.5 hours, until golden and soft enough to be squished with light pressure from a fork.

Cool & Enjoy!

Let cool and store in an airtight jar in the refrigerator for up to one week.

Tips and Tricks for Perfect Garlic Confit

Use good quality garlic: Choose fresh, firm garlic bulbs that are free of bruises or soft spots. The quality of your garlic will affect the final flavor of your garlic confit.

Use a low temperature: Cooking garlic confit at a low temperature, around 325°F, or medium-low on the stove, will help prevent the garlic from burning and becoming bitter. Slow cooking at a low temperature also allows the garlic to become soft and tender.

Cover the garlic completely with oil: Be sure to cover the garlic completely with oil to prevent it from drying out during the cooking process. Use enough oil to fully submerge the garlic cloves.

Use herbs or spices: Adding herbs or spices, such as thyme, rosemary, or bay leaves, to your garlic confit will enhance the flavor and aroma of the dish. You can experiment with different herbs and spices to find your favorite combination.

Let the garlic cool in the oil: After the garlic confit is cooked, let it cool in the oil before transferring it to a container for storage. This will allow the garlic to fully absorb the flavor of the oil.

Store in the refrigerator: Garlic confit can be stored in the refrigerator for up to two weeks. Make sure to keep it in an airtight container and cover the garlic with the oil to prevent it from drying out.

What to Serve With Garlic Confit

Try these other dips and spreads:

The Best Easy No Knead Bread

Easy Homemade Pizza

Best Baked Pork Tenderloin Recipe

Boneless Ribeye Roast Recipe

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FAQs

Garlic confit is a dish made by slow-cooking garlic cloves in oil until they become tender, creamy, and flavorful.

Garlic confit has a mild, slightly sweet flavor that is less pungent than raw garlic. The garlic cloves become soft and creamy, and the oil takes on a rich garlic flavor.

Garlic confit can be used as a spread for bread, added to mashed potatoes, pasta, or roasted vegetables, used in dressings or sauces, or used as a cooking oil for sautéing meats or vegetables.

Garlic confit can be stored in an airtight container in the refrigerator for up to two weeks.

Yes, garlic confit can be frozen in an airtight container for up to six months. Thaw in the refrigerator before using.

Yes, you can use other oils such as vegetable oil, grapeseed oil, or avocado oil. However, olive oil is the traditional oil used in garlic confit and adds to the overall flavor of the dish.

You can make garlic confit on the stovetop by gently simmering the garlic cloves in oil on low heat for about an hour until tender.