Easy Garlic Confit Recipe (Oven & Stovetop Method)

Garlic Confit

Garlic Confit, pronounced con-fee, sounded French, Italian, I honestly was not sure. But it looked fancy to me, and at the same time atrocious.

Why atrocious? My daughter made the first batch with just three cloves of garlic in a small bowl of oil. Two hours in the oven for three cloves of garlic and a small bowl of oil felt like madness.

Then she served me a toasted baguette smeared with crushed garlic from that first batch. I loved it. All three cloves were gone in no time. My next good reason to feel atrocious again.

History and Origin

Confit comes from the French word confire, meaning "to preserve." It is a technique that uses slow cooking at a very low temperature, traditionally with grease or sugar syrup, to preserve food. This method is ubiquitous to south-western France.

Though the technique itself is French, Garlic Confit as a condiment is quite Italian. Italian cuisine has long treated confit condiments as a pantry staple, with their own versions of Onion Confit, Garlic Confit and Chilli Confit sitting alongside each other.

My Nostalgia and Memory

I have two little vampires at home who love garlic, and this recipe came from one of them, my daughter. Except here, the garlic does not repel the vampires. They use it extravagantly, every single time they cook.

My kids are no longer kids in terms of age. But otherwise they remain a bunch of overloaded, childish garlic lovers, and I would not have it any other way.

Pondering through the web to understand Garlic Confit properly, I learned that most recipes call for extra virgin olive oil, cooked low and slow at around 90°C (200°F), sometimes even cooler. That confirmed what my nose already knew standing next to that oven.

Why You Will Love This Recipe

• Just two ingredients: Garlic and oil, nothing else needed.
• Two bonus products in one jar: Soft confit cloves and a deeply fragrant garlic oil.
• Fridge and freezer friendly: Keeps for weeks in the fridge, months in the freezer.
• Endlessly versatile: Bread, pasta, dips, roasts, salad dressings and more.
• Naturally vegan and gluten free, with no special equipment required.

Recipe Overview

• Cuisine: Italian (French technique)
• Recipe Type: Condiment, Kitchen Staple
• Yields: 1 medium jar, about 50 confit cloves plus 1½ to 2 cups garlic oil
• Servings: 15 to 20 servings (1 tbsp each)
• Difficulty: Easy
• Author: SM @ Essence of Life - Food

Time Estimate

• Preparation Time: 20 to 30 Minutes
• Cooking Time: 2 Hours (Oven) or 45 Minutes to 1 Hour (Stovetop)
• Total Time: About 2 Hours 30 Minutes (Oven method)

How to Cook Garlic Confit: Step-by-Step Guide

Ingredients List

For the Garlic Confit:

• 50 cloves Garlic, peeled, washed and patted completely dry
• 1½ to 2 cups Oil (neutral tasting vegetable oil, or extra virgin olive oil)

Method: Detailed Cooking Instructions

Step 1: Prep the Garlic

1. Peel the garlic cloves, wash and pat them completely dry before use.
2. Make sure the cloves are not moist or wet, as excess moisture affects even cooking.

Step 2: Choose Your Oil

Extra virgin olive oil keeps its pungency and makes a wonderfully peppery garlic oil, though heating it does mute some of its volatile aroma. A neutral vegetable oil, meanwhile, lets the garlic flavour come through even more strongly. Both work beautifully, so go with your own preference.

Step 3: Cook It Low and Slow

In an Electric Oven:

1. Preheat the oven to 90°C (200°F).
2. Place the garlic and oil in a wide pan, covering the cloves completely so they are fully submerged.
3. Cover and bake for about 2 hours, until the cloves turn golden yellow and tender.
4. Remove the pan from the oven and let it cool down completely.

On a Stove top:

1. Place the garlic cloves and oil in a wide saucepan, again fully submerged.
2. Heat on medium for a few minutes, then reduce to the lowest possible flame. A heavy iron griddle placed under the pan helps diffuse the heat further.
3. The idea is to poach the garlic, never to simmer it briskly.
4. Cook for 45 minutes to 1 hour, until the cloves turn golden yellow and tender.
5. Switch off the flame, remove the pan and let it cool down completely.

Step 4: Cool, Strain and Store

1. Once fully cool, transfer the garlic cloves with a slotted spoon and pour the oil into a clean, dry, airtight container.
2. Store immediately in the refrigerator.
3. Bring to room temperature before using.

Pro Tips and Notes

• Peeled versus skin-on: Pre-peeled cloves save time, cause no wastage and cook more evenly, which is why I always use them for this recipe.
• Add aromatics: A sprig of rosemary or thyme added along with the garlic makes for an even more fragrant confit.
• Watch the colour, not the clock: Ovens and stove tops vary, so judge doneness by a soft, golden yellow clove rather than the timer alone.

How to Use Garlic Confit

Serving Suggestions

• Mash into a paste and smear over toasted bread or a warm baguette.
• Fold into quick Garlic Bread Toasts or layer onto a sandwich or pizza.
• Whisk with vinegar for an instant vinaigrette, or stir into your usual salad dressing.
• Toss into stir-fried Broccoli, Cauliflower, Snow peas or Chinese greens.
• Add a spoonful while roasting or grilling vegetables and chicken, or toss through pasta or Aglio e Olio.
• Stir the garlic paste into Greek yoghurt or ricotta for an instant dip, or use the oil in Garlic Fried Rice.

Storage Suggestions

• Refrigeration: Store in a clean, airtight jar, always covered in oil, for up to 3 weeks.
• Freezing and Thawing: Freezes well for several months in an airtight container. Thaw overnight in the fridge, then bring to room temperature before using.

FAQ

Is it safe to store garlic confit at room temperature?
No. Garlic stored in oil at room temperature can develop botulism toxin. Always refrigerate it immediately and use within 3 weeks, or freeze for longer storage.

Can I use olive oil instead of a neutral vegetable oil?
Yes. Extra virgin olive oil gives a more peppery, pronounced garlic oil, while a neutral oil lets the garlic flavour dominate. Either works well.

How long does garlic confit last in the fridge?
Up to 3 weeks, provided the cloves stay fully submerged in oil in a clean, airtight jar.

Can I freeze garlic confit?
Yes, it freezes beautifully for several months. Thaw it in the fridge before bringing it to room temperature to use.

Is garlic confit vegan and gluten-free?
Yes, it is naturally vegan, vegetarian and gluten-free, made from just garlic and oil.

Do I have to peel 50 cloves of garlic myself?
Not at all. Pre-peeled garlic cloves from the supermarket work perfectly and save considerable time.

Recipes You Might Like From My Blog

• Homemade Garlic Butter: 4 Expert Techniques — fold your confit cloves straight into softened butter for an even richer spread.
• Easy Garlic Bread Recipe — the crunchiest, most garlicky toast to pair with your confit.
• Japanese Garlic Fried Rice (Chahan) — put that fragrant leftover garlic oil straight to work.

A Jar Worth Waiting For

What begins as raw, sharp garlic ends up soft, golden and impossibly sweet, patient proof that slow is sometimes the only way. Keep a jar in the fridge, and you will always have something to smear, stir or spoon your way to a better meal.