Easy Garlic Confit Recipe | Oven Roasted & Stovetop Methods

When cooked whole, garlic cloves take on a creamy, buttery, spreadable consistency that makes my foodie toes curl. Garlic confit is the apex of such deliciousness! It’s cooked in oil (which also becomes infused with rich, garlicky flavor) for a supremely soft, decadent consistency that is easy to add to everything from your favorite bread recipes and side dishes to soups, salads, and everything in between!

Why You’ll Love Confit Garlic

• With nearly 400,000 views and over 6,000 likes on my YouTube video recipe, it’s clear my followers have given this recipe many enthusiastic thumbs up! 
• Aside from peeling the garlic (which you’re welcome to buy pre-peeled), there’s basically zero prep work to be done. Just add your ingredients to a pot (you don’t even need to measure), let them cook, and voila! You’ll have a pot full of flavorful nuggets and infused oil to add to all your favorite savory dishes.
• I offer two easy methods for making garlic confit, meaning this recipe will work regardless of your kitchen setup.

Ingredients & Substitutions

• Garlic – If you’re starting with whole heads, make sure all of the cloves are peeled and separated, and cut any large hard root-ends off with a paring knife.
• Olive Oil – You’ll need enough to fully cover the garlic, so try using a narrower-bottomed pan if you’re conserving resources. That said, the garlic oil is liquid gold that can be used in recipes just like regular olive oil, so nothing will go to waste.
• Salt – As with everything, a touch of seasoning makes the flavors pop. 
• Red Chili Flakes & Fresh Thyme – Optional, but nice for an extra layer of complexity. You can also experiment with other herbs and spices like oregano, rosemary, sage, or whole coriander seeds depending on the flavor profile you’re after. 

This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card 👇

What Is Garlic Confit?

Garlic confit is made by slowly poaching peeled cloves in oil until they turn soft, golden, and sweetly caramelized. The result is spreadable garlic that’s buttery instead of sharp, along with a fragrant infused oil you can use for cooking or drizzling.

“Confit” comes from the French word confire, meaning “to preserve.” Traditionally, it referred to meat (like duck or goose) slowly cooked and stored in its own fat to extend its shelf life before refrigeration was common. Over time, the method expanded beyond meat, and today many cooks apply the same gentle, fat-based cooking technique to vegetables, particularly garlic.

But even though confit was devised as a method of preservation, it comes with some important caveats. Storing garlic in oil at room temperature is unsafe because it can encourage botulism, but keeping garlic confit refrigerated in a clean, airtight container allows it to last for up to 2 weeks. 

How to Make Garlic Confit in Oven or on Stovetop

Watch the full video recipe to learn how to make the BEST Confit Garlic. This step-by-step tutorial simplifies the process, offering tips and tricks to guarantee perfect results every time.

Prefer the written recipe? Scroll down to the recipe box 👇

Optional Variations & Dietary Adaptations

As I mentioned above, you’re welcome to have fun with flavorful inclusions. Here are just a few of my favorite things to add to my garlic confit:

• Herbs – Add fresh sprigs of rosemary, thyme, or oregano to the oil for a savory, aromatic twist.
• Spices – Drop in whole peppercorns, bay leaves, or a dried chili pepper to give the garlic and oil a subtle kick.
• Citrus – Add strips of lemon or orange peel while cooking for a light, fragrant flavor.
• Different Oils – While olive oil is classic, try avocado oil, grapeseed oil, or a blend for a more neutral base.
• Mixed Veggie Confit – Combine garlic with shallots, pearl onions, or even cherry tomatoes for a versatile, flavor-packed condiment.

Expert Tips & Tricks 

• Low and slow is key. Keep the oil temperature around 200–250°F (90–120°C). If it gets too hot, the garlic can fry and turn bitter instead of becoming soft and sweet.
• Use fresh, firm garlic. Avoid sprouted or old cloves, which can add a sharp or off flavor. Fresh garlic yields the best buttery texture and mild taste.
• Cover the cloves completely. Make sure the garlic is fully submerged in oil while cooking to ensure even cooking and proper preservation.
• Choose the right pan. A small, heavy-bottomed saucepan or Dutch oven helps maintain steady heat without scorching the oil.
• Strain out the extras. If you use herbs, citrus peel, or spices, strain them out before storing to extend shelf life and prevent unwanted bitterness.
• Don’t toss the infused oil. It’s liquid gold! Use it for sautéing veggies, roasting potatoes, or drizzling over soups and bread.

How to Easily Peel Garlic (Quick Tips for Big Batches)

Peeling garlic doesn’t have to be a hassle, especially when making garlic confit. Here are a few easy tricks to save time:

• Soak in warm water: Place the cloves in warm water for 5–10 minutes; skins loosen and slip off easily.
• Shake in a jar (my favorite method): Add garlic cloves to a jar or metal bowl, cover, and shake vigorously for 20–30 seconds; the skins will separate quickly.
• Microwave for a few seconds: Heat cloves for about 10 seconds; the steam helps the peel slide off.
• Use a silicone garlic peeler: Roll the cloves inside the tube and the skins pop right off.

These methods make peeling garlic fast and efficient, so you can prep large batches for confit in minutes.

How to Use Garlic Confit

Think of garlic confit as a shortcut to making almost any savory dish taste restaurant-quality with minimal effort. Spread the soft, caramelized cloves directly onto crusty bread or toast for an easy vegan-friendly appetizer, or mash them into butter for a rich garlic spread. Stir them into your favorite dishes like mashed potatoes, pasta, pea risotto, pumpkin soup, or roasted cauliflower soup to add depth.

And don’t forget: the infused oil is just as valuable as the garlic itself! Use it to make garlic mushrooms, drizzle over pizza, whisk into salad dressings, or brush onto grilled meats. It’s also a great base for a simple bread dipping oil. For a quick flavor boost, add a spoonful of both the cloves and oil to homemade hummus, aioli, or even scrambled eggs. 

How to Store Garlic Confit

• Refrigerator: Keep garlic confit in a clean, airtight jar, making sure the cloves stay fully submerged in oil. Store in the fridge for up to 2 weeks.
• Freezer: For longer storage, freeze the garlic cloves (with or without some oil) in small portions using ice cube trays or freezer-safe containers for up to 6 months. Thaw in the refrigerator before using.
• Food Safety: Always store garlic confit in the refrigerator, never at room temperature. Garlic in oil can create the perfect environment for harmful bacteria, including Clostridium botulinum, if not kept chilled properly. Also, make sure to sanitize your storage jar before storing.

FAQs