Garlic confit is slow-cooked garlic gently simmered in oil until soft, sweet, and spreadable. This classic technique transforms sharp raw garlic into a mellow, buttery ingredient that elevates everyday cooking. Made with minimal ingredients and no special equipment, garlic confit is one of the easiest flavor upgrades you can prepare at home.
What Is Garlic Confit
Garlic confit is garlic cloves cooked at a very low temperature in oil, traditionally olive oil. Unlike frying or roasting, the confit method prevents browning and bitterness, resulting in cloves that are tender, lightly sweet, and rich in aroma. The infused oil becomes just as valuable as the garlic itself and can be used as a finishing oil or cooking base.
Ingredients You Need
To make garlic confit at home, you only need peeled garlic cloves and oil. Olive oil is the most common choice, but avocado oil, grapeseed oil, or a light vegetable oil also work well. Optional additions include fresh thyme, rosemary, bay leaf, black peppercorns, or chili flakes, which add subtle complexity without overpowering the garlic.
How to Make Garlic Confit at Home
Start by peeling enough garlic cloves to fit snugly in a small saucepan or oven-safe dish. Arrange the cloves in a single layer if possible. Pour oil over the garlic until the cloves are fully submerged, with at least half an inch of oil covering them. Add herbs or spices if using. Place the saucepan over the lowest heat setting or put the dish in an oven preheated to 225°F (105°C). Cook slowly for 60 to 90 minutes. The oil should barely bubble, never simmer aggressively. The garlic is done when the cloves are completely soft and can be pierced easily with a knife, but still pale in color. Remove from heat and allow it to cool fully in the oil.
Stove vs Oven Method
The stovetop method gives more control and works well for small batches, but requires attention to ensure the oil never overheats. The oven method is more hands-off and ideal for beginners. Both methods produce excellent results as long as the temperature remains low and steady.
How to Store Garlic Confit Safely
Transfer the cooled garlic confit, including the oil, into a clean airtight glass jar. Store it in the refrigerator only. Properly refrigerated garlic confit keeps for up to two weeks. Always use a clean spoon to remove garlic or oil to prevent contamination. Do not store garlic confit at room temperature, as garlic in oil can pose a botulism risk if improperly stored.
Flavor and Texture Profile
Garlic confit has a soft, jam-like texture and a mild, almost nutty sweetness. The oil absorbs the garlic’s aroma and becomes fragrant without the harsh bite of raw garlic. This makes it perfect for dishes where raw garlic would be too strong.
Nutritional Benefits of Garlic Confit
Garlic retains many of its beneficial compounds even after slow cooking. It contains antioxidants and sulfur compounds that support heart health and immunity. While confit uses oil, the garlic itself is still a low-calorie flavor enhancer, allowing you to add depth without excessive salt.
Common Mistakes to Avoid
Avoid high heat, as it causes browning and bitterness. Do not let the garlic fry or sizzle loudly. Never store garlic confit outside the refrigerator. Avoid using water-contaminated utensils, which can reduce shelf life and safety.
How to Use Garlic Confit in 10 Dishes
1. Garlic Confit Toast
Spread soft garlic cloves directly onto warm toasted bread and drizzle with the infused oil. Add flaky salt and cracked pepper for a simple but deeply flavorful snack.
2. Mashed Potatoes
Mash garlic confit cloves into boiled potatoes along with butter or cream. The garlic blends smoothly, adding richness without sharpness.
3. Pasta Sauce Base
Use garlic confit oil as the starting fat for tomato or cream-based pasta sauces. Add a few cloves for depth and sweetness.
4. Roasted Vegetables
Toss vegetables like carrots, zucchini, or Brussels sprouts with garlic confit oil before roasting. Finish with a few smashed cloves after cooking.
5. Salad Dressing
Whisk garlic confit oil with vinegar or lemon juice, mustard, and salt to create a smooth, aromatic dressing without raw garlic bite.
6. Pizza or Flatbread
Spread mashed garlic confit over pizza dough or flatbread before adding toppings. It works especially well with mushrooms, cheese, and herbs.
7. Chicken or Fish Marinade
Blend garlic confit cloves with lemon juice, herbs, and a bit of the oil to marinate chicken or fish before cooking.
8. Soup and Stew Enhancer
Stir garlic confit into soups or stews near the end of cooking to add body and aroma without overpowering the dish.
9. Compound Butter
Mix softened butter with mashed garlic confit, salt, and herbs. Use it on steaks, seafood, or steamed vegetables.
10. Hummus or Dips
Add garlic confit to hummus, yogurt dips, or bean spreads. It creates a smoother texture and more balanced garlic flavor than raw cloves.
Can You Reuse Garlic Confit Oil
Yes, the infused oil is one of the best parts. Use it for sautéing, roasting, drizzling over finished dishes, or even as a dipping oil for bread. Treat it like a flavored oil and keep it refrigerated.
How Much Garlic Confit to Use
Because garlic confit is mild, you can use more than raw garlic. One clove of garlic confit roughly replaces half a clove of raw garlic in terms of intensity, making it forgiving and versatile.
Is Garlic Confit Worth Making at Home
Garlic confit is inexpensive, easy, and adds restaurant-quality flavor to everyday meals. Once prepared, it saves time during cooking and instantly upgrades simple dishes. For home cooks who use garlic often, it becomes a staple rather than a specialty.
Final Tips for Best Results
Use fresh, firm garlic cloves without sprouts. Keep the oil temperature low at all times. Store only in the refrigerator and consume within two weeks. Experiment with herbs in small batches to customize flavor without waste.
Garlic confit is one of those techniques that looks fancy but fits effortlessly into home cooking, turning basic ingredients into something deeply flavorful and endlessly useful.