Garlic Confit is one of those simple little recipes that quietly makes everything else in your kitchen taste better. Soft, mellow, and cooked slowly in olive oil, it is the kind of thing you will want to spread on toast, mash into vegetables, or use in place of raw garlic in recipes like Basil Pesto.
Garlic Confit At A Glance
- 🕒 Total Time: 50-65 minutes (5-10 minutes prep, 45-60 minutes bake)
- 🍽 Yield: About 1½-2 cups garlic confit
- 🌍 Cuisine Type: Mediterranean-inspired
- 🌿 Flavor Profile: Soft, mellow garlic gently infused with olive oil, rosemary, thyme, and bay leaves. Savory, aromatic, and lightly sweet.
- 🥗 Dietary Info: Naturally gluten-free, dairy-free, vegan.
- 📦 Storage Notes: Store fully submerged in oil in an airtight container in the refrigerator for up to 2 months. Always keep refrigerated.
- ⭐ Why You'll Love It: A simple, low-effort staple that adds depth and richness to everything from vegetables and pasta to spreads and sauces.
This Garlic Confit fits right into the kind of Mediterranean cooking where a few simple ingredients do most of the work. The softened garlic blends easily into sauces and spreads, making it a natural addition to things like Lemon Yogurt Sauce, Truffle Sauce, or Tzatziki Sauce, where you want that garlic flavor without the sharp bite.
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Once you have it on hand, it becomes less of a recipe and more of a habit. You can mash it into vegetables, stir it into pasta, or pair it with something like Cherry Tomato Confit or the Roasted Mini Peppers for an easy, flavor-packed base that works on everything from toast to simple dinners.
Key Ingredients
You will need the following ingredients in mastering how to make garlic confit recipe:
Ingredient Notes
- Garlic - Use whole heads of fresh garlic and leave the cloves intact once peeled. Smaller cloves will soften a bit faster, while larger cloves will take the full cooking time. Fresh garlic works best here since older garlic can taste bitter once cooked. Do not use frozen garlic.
- Olive Oil - Choose a good-quality olive oil that you enjoy the taste of, since it flavors both the garlic and the finished oil. The garlic should be fully submerged at all times to cook evenly and store safely.
See the recipe card for quantities.
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Variations:
- Lemon - Add a few wide strips of lemon peel to the oil along with the herbs. The citrus brightens the garlic and pairs especially well with vegetables, chicken, and seafood.
- Chili - Add a pinch of red pepper flakes or a small dried chili to the baking dish. This creates gentle heat without overpowering the garlic and works well for pasta and grain dishes.
- Herbs - Swap or add herbs depending on what you have. Oregano, sage, or a small sprig of marjoram all work beautifully. Keep the total amount of herbs modest so the garlic remains the focus.
How To Make Garlic Confit: Step-By-Step
Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:
Step 1: Preheat the oven to 350 degrees Fahrenheit. Separate and peel the garlic cloves. Add the cloves to a small baking dish.
Step 2: Add the bay leaf, rosemary, and thyme to the baking dish.
Step 3: Fill the dish with olive oil until the cloves are completely covered.
Step 4: Bake for 45-60 minutes until the cloves are soft and fragrant.
Gwen's Pro Tip
Keep the garlic fully submerged at all times. This ensures even cooking and is essential for safe storage. If any cloves peek out, add a bit more oil.
How To Use Garlic Confit
Once you make Garlic Confit, it becomes one of those ingredients you start reaching for without thinking about it. Spread the soft cloves onto toast, mash them into potatoes or vegetables, stir them into pasta dishes like Penne Pomodoro, or use them to build flavor in recipes like Shrimp Scampi or Mushroom Cauliflower Skillet. The infused oil is just as useful and can be drizzled over vegetables, whisked into dressings, or used anywhere you want a little extra garlic flavor without much effort.
Garlic Confit FAQ's
Yes, when it is prepared correctly and stored properly. Garlic confit should always be fully submerged in oil and stored in an airtight container in the refrigerator. It should never be stored at room temperature.
When stored completely covered in oil in the refrigerator, garlic confit will keep for up to 2 months. Always use a clean utensil when removing cloves or oil.
Other Condiments
Let me know your thoughts on this Garlic Confit by leaving a star rating below or by sharing it on Facebook, Instagram, or Pinterest!
Thank you!
Gwen
Garlic Confit With Thyme and Rosemary
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Equipment
Ingredients
Instructions
- Preheat the oven to 350℉.
- Separate and peel the garlic. Add the cloves to a small baking dish.2 to 3 heads garlic
- Add the bay leaf, thyme, and rosemary to the baking dish.1 whole bay leaf, 3 whole thyme sprigs, 2 whole rosemary sprigs
- Fill the baking dish with enough olive oil to cover and submerge the garlic.1.5 cups olive oil
- Bake for 45-60 minutes until the cloves become soft and fragrant. They will become lightly browned.
- Remove from the oven and let cool to room temperature.
- Store in an airtight container in the refrigerator. Keep the garlic fully submerged in oil.
Gwen says
You will love this recipe!