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We’re making garlic confit because… well, garlic. Rich, mellow, and endlessly useful, garlic confit is one of those simple pantry staples that quietly elevates everything it touches. It’s nothing more than garlic gently poached in olive oil, but the result is a soft, golden clove with a deeply sweet and buttery flavor—without any of the sharp bite of raw garlic.
Use it in mashed potatoes (like I do), blend it into dressings, smash it onto toast, or swirl it into pasta. The infused oil alone is worth the effort. It’s easy to make and store, and once you’ve got a jar in the fridge, you’ll wonder how you ever cooked without it.
Why You’ll Love Garlic Confit
- Mellow, rich flavor – Slow cooking transforms garlic into something sweet, buttery, and spreadable, without any harsh bite.
- Versatile in the kitchen – Mash it into potatoes, smear it on toast, whisk it into dressings, or blend it into sauces—the possibilities are endless.
- Garlic-infused olive oil – The oil becomes just as valuable as the cloves themselves, perfect for drizzling or sautéing.
- Effortless elegance – It’s shockingly simple to make but feels like a gourmet upgrade to everyday meals.
- Keeps well in the fridge – A batch lasts up to 10 days, giving you a ready-to-go flavor boost anytime.
Ingredients
Garlic confit doesn’t require much—just fresh garlic and a good-quality extra virgin olive oil—but the ingredients you choose make all the difference.
Start with whole heads of garlic. Yes, you’ll need to separate and peel the cloves yourself, but trust me—it’s worth it. Pre-peeled garlic (especially the kind that comes in vacuum-sealed bags) often has a bitter, off flavor that doesn’t seem to mellow properly in the oil.
As for the olive oil, use the good stuff. You don’t need to splurge on your most expensive bottle, but choose an extra virgin olive oil with a flavor you enjoy. It’s not just a cooking medium here—it becomes infused and delicious in its own right.
How to Make Garlic Confit
Making garlic confit is a slow, gentle process that takes minimal effort but rewards you with intensely flavorful results.
First, separate the cloves from two heads of garlic and peel them. If you’re peeling a lot at once, try placing the cloves in a metal bowl, covering them with another bowl, and shaking hard for 20–30 seconds to loosen the skins. Trim the stem ends once peeled.
Add the garlic cloves to a medium saucepan and pour enough olive oil to cover them fully—usually around 2 cups. Set the pan over medium heat for about 5 minutes to warm the oil, then turn the heat down to low.
You’re aiming for the barest simmer—just the occasional bubble next to a clove every now and then. If you see regular bubbling or too much activity in the oil, turn the heat down even further. Let the garlic cook slowly for 1 to 2 hours, until the cloves are soft and lightly golden. They should mash easily with the back of a spoon.
Let everything cool to room temperature, then transfer the garlic and oil to a sterile glass jar. Ensure the cloves are fully submerged in oil, seal tightly, and refrigerate. It’ll last up to 10 days, but you’ll probably use it up long before then!
Suggested Uses for Garlic Confit
- Mashed potatoes – Stir in a few cloves for rich, mellow garlic flavor without the bite.
- Garlic toast – Smash a clove directly onto warm bread, then drizzle with the infused oil.
- Dressings and vinaigrettes – Blend the soft garlic with lemon juice and mustard for a bold, creamy base.
- Pasta and risotto – Swirl in just before serving for an instant flavor boost.
- Savory spreads – Mix with cream cheese, ricotta, or mayo for a next-level sandwich spread.
Stovetop Garlic Confit
Sweet, mellow garlic cloves slowly poached in olive oil until buttery-soft and golden. Perfect for spreading, mashing, or blending into your favorite dishes.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 10 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: French
Ingredients
- 2 heads garlic – cloves separated, peeled, and ends trimmed
- 2 cups extra virgin olive oil – or enough to fully cover the garlic cloves in a medium saucepan
Instructions
- Separate the garlic cloves from the heads, then peel each clove and trim the ends. For easier peeling, place the cloves in a metal bowl, cover with another bowl, and shake vigorously for 20–30 seconds to loosen the skins.
- Place the peeled garlic cloves into a medium-sized saucepan and add enough extra virgin olive oil to fully cover them (about 2 cups).
- Set the pan over medium heat and warm for about 5 minutes, just until the oil begins to heat through.
- Reduce the heat to maintain a very low simmer. You should see only the occasional bubble next to a clove—if bubbling becomes frequent, lower the heat further.
- Let the garlic cook gently for 1 to 2 hours, or until the cloves are a light tan color and easily smashed with the back of a spoon.
- Remove from heat and allow the garlic and oil to cool to room temperature.
- Transfer the garlic and oil to a sterile glass jar, making sure the cloves remain fully submerged in the oil.
- Seal the jar and refrigerate immediately. Garlic confit can be stored in the refrigerator for up to 10 days.
Equipment
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