Easy Garlic Confit Recipe | Oven Roasted & Stovetop Methods
Learn how to make garlic confit using two easy methods: oven-roasted and stovetop. A rich, flavorful recipe perfect for cooking, dipping, or spreading.
Servings: 1 jar
Ingredients
- 8 Garlic heads cloves separated and peeled
- Olive oil enough to fully cover the garlic
- Salt to taste
- Red chili flakes oprional and to taste
- Thyme optional and to taste
Other spices of your choice:
- oregano, rosemary, sage, or coriander seeds read notes
Instructions
Peel the Garlic:
- Peeling garlic is the trickiest part. You can peel cloves individually, or place them in a large bowl, cover with another bowl, and shake vigorously for 1–2 minutes. Some skins will loosen, others may need hand-peeling, both ways are fine.
Cook the Garlic:
- Stovetop Method: Place peeled garlic cloves in a small saucepan and cover completely with olive oil.
- Simmer on the lowest heat for 30–45 minutes until cloves are tender and lightly golden (do not let the oil boil).
- In the last 5 minutes, add your choice of spices (I like chili flakes and thyme).
- Transfer to a clean jar and refrigerate.
- Oven Method: Preheat oven to 110°C (230°F).
- Place peeled garlic cloves in an oven-safe dish. Cover with olive oil, add salt, herbs, and spices.
- Bake for 1½ hours, or until cloves are soft and golden.
- Transfer to a clean jar and refrigerate.
Video
Notes
- Storage: Keep garlic confit in an airtight jar, submerged in oil, in the fridge for up to 2 weeks. For longer storage, freeze the garlic cloves in small portions.
- Food Safety: Always refrigerate garlic confit, never store it at room temperature. Garlic in oil can grow harmful bacteria if not chilled properly.
- Oil Use: The infused oil is liquid gold! Use it for sautéing vegetables, drizzling over pizza, or as a base for vinaigrettes.
- Variations: Add whole peppercorns, coriander seeds, or bay leaves for a different aroma.
- Oil: Swap olive oil for avocado oil or a neutral oil for a milder flavor.