If you’ve never had Garlic Confit before, get ready to meet your new kitchen obsession! This golden, silky spread transforms humble garlic and olive oil into a melt-in-your-mouth treat you’ll want to slather on absolutely everything. The cloves become sweet, earthy, and utterly luscious—an effortlessly elegant upgrade to every savory dish.
Why You’ll Love This Recipe
- Infuses Everyday Dishes with Gourmet Flavor: Just a spoonful of Garlic Confit transforms even the simplest meal into something truly special.
- Ridiculously Versatile: Spread the soft garlic on toast, swirl the infused oil into dressings, or add both to roasted veggies, pastas, and so much more!
- Practically Effortless: With just three key ingredients and minimal hands-on time, you’ll feel like a culinary magician.
- Keeps Beautifully: One batch of Garlic Confit will make every meal shine for weeks, so you always have a flavor boost on hand.
Ingredients You’ll Need
Garlic Confit is all about coaxing magic out of pantry staples, so each ingredient here really counts. Fresh garlic, luxurious olive oil, and a few sprigs of thyme come together to create something so much greater than the sum of its parts. Let’s chat about why you want to choose the best of each!
- Garlic (6 heads): Fresh, firm bulbs are essential—skip the jars or pre-peeled cloves for the sweetest taste and dreamiest texture.
- Olive Oil (3 cups, extra virgin): Use an olive oil you love sipping on; it infuses the confit with its fruity notes and becomes a drizzle-worthy condiment all on its own.
- Thyme (6 sprigs): This subtle earthy herb lends the finished Garlic Confit a beautiful aromatic lift—fresh sprigs are best here.
Variations
One of the best things about Garlic Confit is how incredibly customizable it is. Don’t be afraid to riff on the basics—just a little tweak can tailor this recipe perfectly to your taste buds or dietary needs.
- Herb Forward: Swap thyme for rosemary, sage, oregano, or a blend to create your own signature confit flavor.
- Chili Kick: Add a pinch of chili flakes or a sliced fresh chili to the oil for a confit with gentle heat.
- Citrus Brightness: Add a few strips of lemon or orange peel to infuse the oil with delicate, sunny notes.
- Low-FODMAP Friendly: Use fewer cloves per serving or combine with confit shallots for a gentler allium profile.
How to Make Garlic Confit
Step 1: Preheat and Prep
Start by preheating your oven to 120°C (250°F). Meanwhile, break apart your garlic heads and drop the individual cloves (unpeeled) into a heatproof bowl. Pour boiling water over them and let sit for a quick five minutes—this trick makes the skins super easy to slip off, so you’ll spend less time peeling and more time savoring.
Step 2: Peel and Submerge
Drain the garlic and pop each clove from its skin. Arrange the peeled cloves in an ovenproof dish, nestling the thyme sprigs among them. Pour enough olive oil over the top to ensure every clove is fully submerged—this is key for gentle, even cooking (and no risk of burning!).
Step 3: Slow Bake to Perfection
Bake the garlic, uncovered, for 1 to 2 hours. You’ll know it’s ready when the cloves are golden, completely soft, and practically collapse when touched with a spoon. The oil will be gorgeously aromatic and flecked with thyme.
Step 4: Cool, Store, and Enjoy
Let your freshly made Garlic Confit cool to room temperature. Scoop it all—oil, garlic, and thyme—into a clean, airtight glass jar, and stash it in the fridge. It’ll keep for up to 2–3 weeks, ready to add a burst of flavor whenever the craving strikes!
Pro Tips for Making Garlic Confit
- Choose–Your–Oil Wisely: Pick a buttery, mild extra virgin olive oil—its flavor will shine through in every spoonful, so don’t skimp!
- Total Submersion: Make sure the cloves are fully covered in oil so they gently poach, not roast—this is the secret to silky, tender Garlic Confit.
- Low and Slow Wins: Resist the urge to turn up the heat; patience ensures your garlic turns sweet with zero bitterness.
- Sterilize for Safety: Always use a clean, sterilized glass jar for storage—and keep the confit refrigerated for fresh, safe flavor every time.
How to Serve Garlic Confit
Garnishes
Top the glistening confit garlic with a fresh sprig of thyme, a crack of black pepper, or a sprinkle of flaky sea salt. If you’re feeling extra, a microplane of lemon zest brightens things up beautifully!
Side Dishes
Spread Garlic Confit on warm, crusty sourdough, or dollop it over creamy mashed potatoes. It’s also heavenly swirled into pasta, risotto, or alongside simply roasted vegetables and grilled proteins.
Creative Ways to Present
Spoon Garlic Confit and its oil into a pretty bowl and set it out with an appetizer platter, or serve atop whipped ricotta as a jaw-dropping crostini topping. You can even use the fragrant oil in homemade salad dressings for a subtle, gourmet garlic note.
Make Ahead and Storage
Storing Leftovers
Garlic Confit keeps beautifully in a sterilized glass jar in the fridge for up to 2–3 weeks. Always make sure the cloves are submerged in oil, and use clean utensils each time to scoop some out for best freshness.
Freezing
For longer storage, freeze confit cloves and oil in small airtight containers or ice cube trays. This way, you can pop out just what you need for a quick flavor boost whenever inspiration hits.
Reheating
There’s really no need to reheat—simply let a spoonful of Garlic Confit come to room temperature before spreading, or stir it right into hot dishes to melt instantly. If you want it warm, a gentle 10-second blast in the microwave works, but avoid overheating.
FAQs
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Can I use pre-peeled garlic for Garlic Confit?
It’s best to stick with fresh, whole garlic bulbs. Pre-peeled cloves can be drier and less flavorful, and there’s a higher chance of hidden bruising or off flavors. Plus, fresh garlic ensures the sweetest, softest confit every time.
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How do I know when the garlic is perfectly confited?
You’ll know your Garlic Confit is done when the cloves are golden, look slightly translucent, and feel utterly soft when poked with a fork or spoon—almost like little pillows!
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Is Garlic Confit safe to store at room temperature?
No, Garlic Confit should always be stored refrigerated for food safety. Leaving it at room temperature increases the risk of bacterial growth. Keep the cloves fully covered in oil and chilled, and enjoy within 2–3 weeks.
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Can I reuse the garlic-infused oil in other recipes?
Absolutely! This oil is liquid gold—drizzle it over bread, pastas, veggies, eggs, or use it as a base for vinaigrettes and marinades. Just remember to always store it in the fridge, along with the garlic.
Final Thoughts
I can’t recommend this Garlic Confit enough—it’s the kind of flavor-packed treat that brightens up every meal and makes you feel like a kitchen genius. Don’t be surprised if you find yourself making a batch every couple of weeks! Give it a try, and let the sweet, mellow magic of confited garlic win you (and everyone around your table) over.
Print
Golden Garlic Confit Recipe
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 1 jar (about 2 cups) 1x
- Category: Condiment
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
Garlic confit is a versatile and flavorful condiment that adds a rich, savory touch to a variety of dishes. This easy recipe yields tender, caramelized garlic cloves infused with fragrant thyme, all simmered gently in extra virgin olive oil.
Ingredients
Garlic Confit:
- 6 heads garlic
- 3 cups olive oil, extra virgin
- 6 sprigs of thyme
Instructions
- Preheat: Preheat the oven to 120°C / 250°F.
- Bake: Place the garlic cloves and thyme into an ovenproof dish and fully submerge in olive oil. It’s important the garlic is fully submerged in the olive oil so it does not burn. Bake for 1 – 2 hours or until the garlic has become golden and is soft to touch.
- Serve and Store: Allow the garlic confit to cool and store in an airtight container or jar for 2 – 3 weeks in the fridge.
Peel garlic: Peel the garlic by breaking the cloves away and placing them into a heatproof bowl. Submerge in boiling hot water for 5 minutes and drain. The skin will become loose and easy to peel away.
Notes
- Olive Oil: A good quality extra virgin olive oil is essential for garlic confit. Not only does it infuse the garlic with beautiful richness, but it also becomes a star ingredient itself — you’ll be drizzling this oil over everything. Choose an oil you love the taste of, because it will directly impact the final flavour.
- Garlic: Always use fresh, firm garlic bulbs rather than pre-peeled or packaged garlic. Fresh cloves have better flavour, texture, and a lower risk of bacterial contamination. Taking a few extra minutes to peel the garlic yourself makes all the difference in both taste and safety.
- Storing: Garlic confit can be stored in the fridge for 2 – 3 weeks in a sterilised glass jar. Always keep in the fridge and do not leave out at room temperature for a long period of time.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 291 kcal
- Sugar: 0g
- Sodium: 1mg
- Fat: 33g
- Saturated Fat: 5g
- Unsaturated Fat: 27g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
