Allergens: Gluten-Free | Dairy-Free | Nut-Free

Cuisine: French Technique (Modern Pantry Staple)

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Silky, spreadable confit garlic made by gently slow-cooking garlic cloves in olive oil. A simple, versatile flavor booster for pasta, soups, roasted vegetables, and dressings—plus safe storage tips and allergy-friendly swaps.

Garlic confit is a classic French technique where ingredients are slowly cooked at a low temperature in fat until tender. With garlic, the result is pure magic: cloves turn buttery-soft, sweet, and mellow—perfect for spreading on toast, stirring into sauces, or blending into dressings. The oil becomes deeply aromatic too, giving you two products in one: confit garlic and garlic-infused oil.

Because garlic-in-oil can be a food safety risk if stored improperly, this recipe includes straightforward storage guidance: keep it cold, keep it short-term, and handle it like a perishable.

Recipe Details

• Yield: About 1 cup garlic + 1 cup infused oil (varies by jar)
• Time: 10–15 minutes prep + 60–90 minutes gentle cooking
• Heat: Very low (no bubbling)

Ingredients

• 2 cups peeled garlic cloves (about 4–5 heads)
• 1½ to 2 cups olive oil (enough to fully submerge cloves)
• ½ tsp salt (optional)
• Optional aromatics: 2 sprigs thyme, 1 sprig rosemary, 1 bay leaf, chili flakes, lemon peel (use sparingly)

Instructions

1. Preheat oven: Set oven to 120°C (250°F). (Alternatively, use stovetop on the lowest flame with close attention.)
2. Pack the garlic: Place peeled garlic cloves in a small oven-safe dish or loaf pan. Add optional aromatics if using.
3. Cover with oil: Pour in olive oil to fully submerge the cloves. The garlic should be completely covered.
4. Slow cook: Bake for 60–90 minutes, until cloves are very soft and lightly golden. The oil should look calm (tiny occasional bubbles are okay, but no frying).
5. Cool safely: Remove from oven and cool to room temperature. Discard woody herbs (rosemary stems, bay leaf).
6. Store: Transfer garlic and oil to a clean jar, keeping cloves submerged. Refrigerate promptly.

Kitchen Equipment

• Oven-safe small baking dish or loaf pan
• Small saucepan (if stovetop method)
• Knife and cutting board (or garlic peeler tools)
• Measuring cups
• Clean jar with lid
• Fine mesh strainer (optional, for separating oil)

Dietary Substitutions & Allergen Notes

• Dairy-Free / Gluten-Free / Nut-Free: Naturally compliant.
• Oil Options: Use light olive oil, avocado oil, or grapeseed oil for a milder flavor.
• Low-FODMAP: Garlic cloves are not low-FODMAP; however, garlic-infused oil can be tolerated by many when properly strained (individual tolerance varies).

Chef’s Tips

• Don’t rush the heat: Confit is gentle cooking. High heat turns it bitter and risks burning.
• Keep cloves submerged: This prevents oxidation and keeps texture silky.
• Two-in-one: Blend cloves into mayo, hummus, soups, vinaigrettes; use the oil for roasting vegetables, pasta, or finishing.
• Quick paste: Mash with salt into a spreadable garlic paste for bread and marinades.

How to Use Confit Garlic

• Spread on toast with tomatoes and herbs
• Stir into pasta, risotto, or mashed potatoes (dairy-free mash works too)
• Blend into salad dressing or chimichurri for mellow garlic depth
• Add to soups and stews at the end for sweetness and body
• Brush on roasted chicken, fish, mushrooms, or vegetables

Nutrition Facts (Estimate)

Serving Size: 1 tbsp confit garlic + 1 tsp oil  |  Servings Per Recipe: ~24

Estimates vary depending on how much oil is included per serving.

Frequently Asked Questions

How long does confit garlic last? Keep it refrigerated and use within 7 days for best quality and safety. Always use a clean spoon and keep cloves submerged in oil. Can I store it at room temperature? No. Garlic-in-oil is a known food safety risk if stored improperly. Refrigerate promptly and do not leave it out. Can I freeze confit garlic? Yes. Freeze cloves (and a little oil) in an ice cube tray, then transfer to a freezer bag. Use within 3 months for best flavor. Why is my garlic bitter? Heat was too high or the garlic browned too much. Keep cooking gentle—confit should never fry. Can I use peeled garlic from a bag? Yes. It’s a good time-saver; just choose fresh-smelling cloves without sour odor.

Make this once and you’ll start using it everywhere. Tag @simplycookingx and use #SimplyCookingBasics so we can feature your confit garlic and how you used it.