Garlic Confit is made by slowly cooking whole garlic cloves in olive oil with fresh thyme and peppercorns until they’re soft, golden, and buttery. The mellow garlic cloves can be spread on bread, stirred into mashed potatoes, tossed with pasta, or added to your favorite savory dishes.
I like keeping garlic confit on hand because a spoonful can add so much flavor to simple dishes. The garlic becomes soft enough to mash with a fork, and you also get flavorful garlic-infused oil to use in cooking.
Why I Love Garlic Confit
About the Ingredients ⭐
- Garlic: Whole peeled garlic cloves become soft, buttery, and mellow as they slowly cook in the oil.
- Olive Oil: Completely surrounds the garlic so it can cook slowly without browning too quickly.
- Fresh Thyme: Adds a subtle herb flavor to the garlic and infused oil.
- Black Peppercorns: Add a little peppery flavor as the garlic cooks.
- Salt: Season to taste after cooking.
Be sure to check out the full recipe and ingredient list below
How to Make Garlic Confit
- Preheat your oven to 300°F (150°C).
- Place the peeled garlic cloves in a small baking dish. Ensure the dish is deep enough to hold the garlic and olive oil.
- Pour in enough olive oil to completely submerge the garlic.
- Add the thyme, peppercorns, and a pinch of salt to the dish.
- Carefully transfer the baking dish to the oven and bake for about 1 hour, or until the garlic is soft and golden.
- Once done, remove the dish from the oven and allow the garlic and oil mixture to cool completely.
- After cooling, transfer the garlic confit (garlic and oil) to an airtight container. It can be stored in the refrigerator for up to 2 weeks.
Tips I Found Helpful 💙
- Keep the garlic submerged: Make sure the cloves are completely covered with olive oil so they cook evenly.
- Cook it low and slow: Bake at 300°F until the cloves are soft, tender, and lightly golden.
- Don’t let the garlic get too dark: Watch it toward the end of cooking. Overcooked garlic can become bitter.
- Use a small, deep baking dish: This makes it easier to completely cover the garlic without needing additional oil.
- Refrigerate it promptly: Garlic stored in oil should never be kept at room temperature. Keep it refrigerated at 40°F or below. USDA guidance specifically warns that garlic-in-oil mixtures can support the growth of botulism.
Frequently Asked Questions
More Homemade Sauces & Condiments I Love
Garlic Confit
Garlic Confit with tender garlic cloves slowly cooked in olive oil with thyme and peppercorns.
Ingredients
- 4 heads of garlic, cloves separated and peeled
- 2 cups olive oil
- 6 sprigs fresh thyme
- 2 teaspoons black peppercorns
- Salt to taste
Instructions
- Preheat your oven to 300°F (150°C).
- Place the peeled garlic cloves in a small baking dish. Ensure the dish is deep enough to hold the garlic and olive oil.
- Pour in enough olive oil to completely submerge the garlic.
- Add the thyme, peppercorns, and a pinch of salt to the dish.
- Carefully transfer the baking dish to the oven and bake for about 1 hour, or until the garlic is soft and golden.
- Once done, remove the dish from the oven and allow the garlic and oil mixture to cool completely.
- After cooling, transfer the garlic confit (garlic and oil) to an airtight container. It can be stored in the refrigerator for up to 3 days.
Notes
Keep the garlic completely submerged in the olive oil while cooking. Bake until the cloves are soft and lightly golden, but don't let them become dark or they may turn bitter. For food safety, refrigerate promptly at 40°F or below and use within 3 days, or freeze for longer storage. Never store garlic confit at room temperature.
Nutrition Information:
Yield:
20Serving Size:
1Amount Per Serving: Calories: 201Total Fat: 22gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 0mgSodium: 31mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 0g
