Garlic confit is one of the simplest ways to transform garlic into something soft, mellow, and spreadable. Slowly cooking the cloves in olive oil creates tender garlic and a beautifully infused oil.
Why You'll Love It
- Soft, mellow garlic that spreads easily on toast or bread
- Only a few ingredients and very simple preparation
- Creates flavorful garlic oil that can be used in many dishes
- A versatile ingredient for pasta, vegetables, sauces, and soups
I like making garlic confit when I want to turn simple garlic into something softer, sweeter, and much more mellow. Cooking the cloves slowly in olive oil takes away that sharp raw taste and leaves them tender, lightly golden, and easy to mash. For me, it is one of those simple kitchen staples that can quietly upgrade so many meals, whether I am spreading it over toast for tomato bruschetta or using it to add extra flavor to dishes like gambas al ajillo.
What I also love about this recipe is the oil left behind in the pan. As the garlic cooks, the olive oil takes on all that flavor, along with the rosemary and chilies, so nothing goes to waste. I like keeping a small jar in the fridge because it is so easy to use in pasta, vegetables, sauces, or simply spooned over warm bread. It is also a great way to add more depth to comforting recipes like Spanish lentil soup or to finish roasted vegetables with a little extra flavor.
Key Ingredients in Garlic Confit
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.
- Garlic: I use whole garlic heads because the cloves become soft and buttery when slowly cooked in oil.
- Olive Oil: Extra virgin olive oil works best here since it gently cooks the garlic and turns into a flavorful garlic-infused oil.
- Chilies: I like adding a few chilies because they bring a mild warmth to the oil.
- Rosemary: A sprig of rosemary adds a subtle herbal note that pairs beautifully with garlic.
How to Make Garlic Confit
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Prepare the Garlic and Aromatics: Break the garlic bulbs into cloves, peel them, and place the garlic in a small saucepan with the chilies and rosemary sprigs.
2. Cover with Olive Oil: Pour in the extra virgin olive oil until everything is fully submerged.
3. Cook the Garlic Slowly: Simmer over low heat for about 30 minutes, until the garlic is soft and lightly golden.
4. Cool and Store the Confit: Let it cool, then transfer the garlic, herbs, and chilies to a jar with a slotted spoon. Pour the cooking oil over the top, seal, and refrigerate for up to 4 months.
Tips for the Best Garlic Confit
Choose Garlic Heads that Feel Firm: I like using fresh garlic with tight skins because the cloves stay whole and cook more evenly in the oil.
Watch the Color While Cooking: If the garlic starts turning brown instead of pale golden, the heat is too high. Lowering the heat keeps the cloves soft and prevents bitterness.
Let the Confit Rest before Using: I usually let the garlic sit in the oil for a few hours after cooking. The flavors continue to develop, and the oil becomes even more aromatic.
Use Small Jars for Storage: Dividing the garlic confit into smaller jars makes it easier to use and helps keep the rest fresh in the refrigerator.
Storage
I refrigerate garlic confit right away and use it within about a week. The confit can also be frozen in small portions for longer storage.
What to Serve With Garlic Confit
I like spreading the soft garlic on warm toast or crusty bread. It is also delicious stirred into pasta, mashed into potatoes, or spooned over sauteed vegetables. Even a drizzle of the garlic oil over grilled meat or salads adds a wonderful flavor.
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Recipe
Garlic Confit Recipe
Ingredients
- 6 garlic heads - separated into cloves and peeled
- 3 chilies
- 1 sprig of rosemary
- 500 ml extra virgin olive oil
Instructions
- Break 6 garlic heads into cloves, peel them, and place the garlic cloves in a small saucepan with 3 chilies and 1 sprig of rosemary.
- Pour 2 cups (500 ml) extra virgin olive oil over the garlic, making sure all the cloves are fully submerged.
- Simmer over very low heat (about 200°F / 93°C) for about 30 minutes, until the garlic becomes soft and lightly golden without browning.
- Remove the saucepan from the heat and let the garlic confit cool slightly.
- Using a slotted spoon, transfer the garlic, rosemary, and chilies to a clean jar, then pour the infused oil over the top until everything is covered. Seal the jar and refrigerate.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sandra says
I like the idea of spreading these garlic confit over toasts it looks very delicious.