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This Garlic Confit Recipe is so garlicky and delicious. It’s also so incredibly versatile because you can use it on ANYTHING!!! Seriously, though, throw this garlic confit into wraps, sandwiches, pasta, salads, on toast, you name it, it’s delicious. I eat this stuff like butter, and it’s so sweet and delicious.
Why You’ll Love Garlic Confit
- Versatile: Garlic confit is a staple in my household. Spread it on toast, mash it into potatoes, swirl it into pasta, add to roasted veggies, soups, eggs, sauces, the list goes on. If your household loves garlic, this is the ingredient that quietly sneaks its way into every meal (in the best possible way).
- Healthy: Garlic is loaded with health benefits like antioxidants and natural immune-boosting compounds, and the slow-cooking process makes it gentler on the stomach while still keeping those benefits intact.
- Flavor: Garlic is already flavorful, but confit takes it to a whole new level. Slow-cooked cloves turn sweet, mellow, and buttery, losing that harsh bite and gaining incredible depth. It’s rich, savoury, and totally addictive.
Ingredients
Garlic: Garlic is a kitchen staple that brings bold, savory flavor to just about everything it touches. Whether it’s raw and punchy or slow-cooked until sweet and mellow, it adds instant depth to any dish. Plus, it’s been loved for centuries for both its taste and its many health perks, such as:
Maria Koutsogiannia
Maria is the creator of FoodByMaria and your go-to Greek food expert for cozy, flavor-packed recipes. Inspired by her Mediterranean roots, she brings traditional Greek flavors, feel-good ingredients, and a whole lot of joy to everyday cooking.
- High in nutrition, but low in calories
- Can combat sickness, including the common cold
- The compounds in garlic can help reduce blood pressure
- Can help lower cholesterol levels
- Loaded with antioxidants
- Can help detoxify heavy metals from your body
- Can improve bone health
Spices & Herbs: Get creative with the spices and herbs to try and get some different flavors. It’s hard to mess this garlic confit up. It’s delicious and totally versatile.
How to Make Garlic Confit
This garlic confit recipe is so simple to make but is jampacked with flavor. God, I love garlic. Here’s how you make it:
- To a medium- to large-sized saucepan/pot, add all the ingredients and cook over low (do not boil) for around 30 minutes or until garlic is perfectly buttery and creamy.
- Use a slotted spoon to transfer the garlic to a large jar and store for up to 3 weeks in the fridge.
Tips and Tricks
- Use low heat: The goal is gently poached garlic, not fried garlic. Keep the oven around 250°F (120°C) or the stovetop on the lowest setting so the cloves stay pale and buttery, never browned.
- Fully submerge the garlic: Make sure every clove is completely covered in oil. This ensures even cooking and keeps everything silky instead of bitter or dry.
- Choose a neutral oil: Olive oil works beautifully, but you can also do half olive oil and half neutral oil (like avocado or grapeseed), so the garlic really shines.
- Add aromatics: A sprig of thyme, rosemary, a bay leaf, or a few peppercorns adds a nice background flavor.
- Keep cloves whole: Whole cloves cook evenly and won’t fall apart into the oil. Pre-peeled is fine for convenience, but fresh garlic gives the best flavour.
Variations
Garlic confit is basically a flavor playground. Once you’ve nailed the base, you can make so many variations. Here are some fun, delicious variations to try:
Herb Garlic Confit
Add fresh thyme, rosemary, sage, or bay leaves for a classic, aromatic vibe. Perfect for spreading on bread or tossing into roasted veggies.
Chilli Garlic Confit
Throw in dried chili flakes, Calabrian chilis, or a whole dried chili for gentle heat. Great for pasta, pizza, eggs, or anything that needs a little kick.
Lemon Garlic Confit
Add strips of lemon peel (no white pith!) for a bright, fresh twist. This one’s amazing with fish, chicken, and springy dishes.
Shallot or Onion Confit Blend
Mix in peeled shallots or pearl onions with the garlic for extra sweetness and depth. It turns into a total sandwich and cheeseboard dream.
Smoky Garlic Confit
Add smoked paprika or a lightly crushed smoked chili to give it that cozy, smoky undertone — unreal in mashed potatoes or stirred into beans.
Spiced Garlic Confit
Think coriander seeds, peppercorns, fennel seeds, or even a touch of star anise. Subtle spice, big payoff.
Butter + Oil Garlic Confit
Replace a small portion of the oil with butter for extra richness (just keep the heat low). This one feels especially indulgent.
Other Garlic Recipes You’ll Love
How to Store Leftovers
Garlic confit will last up to 2 weeks in the fridge, and up to 3 months in the freezer. Refrigerate the garlic confit immediately after cooled. Freeze it with the oil or puree it and freeze it separately for up to 2 months. You can even freeze it into covered ice-cube trays for easy removal when you want some.
Common Questions
Properly stored (fully submerged in oil, sealed container), garlic confit lasts up to 2 weeks in the fridge. Always use a clean spoon and toss it if you notice any off smells or bubbles.
Garlic in oil should never be stored at room temperature due to the risk of botulism. Store in the fridge only.
As long as you store your confit correctly, it’s like any other food product, and you can avoid any bacterial growth. Make sure you follow the instructions for storage and shelf life to avoid any issues with the safety of consuming this.
Yes! Both freeze beautifully. Portion into ice cube trays, freeze, then transfer to a freezer bag. Garlic cloves and oil will keep for up to 3 months and are perfect for quick flavour boosts.
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Ingredients
- 10 heads of garlic, cloves peeled, around 2 3/4 cups (I highly suggest buying pre-peeled garlic)
- 8-10 sprigs of fresh thyme
- 1 tbsp. black peppercorns
- 1 tsp red chili flakes – optional
- 2 small bay leaves
- 2 ½ cups pure olive oil
Instructions
Start Cooking- To a medium-large sized saucepan/pot add all the ingredients and over on low (do not boil) for around 30 minutes or until garlic is perfectly buttery and creamy.
- Use a slotted spoon to transfer the garlic to a large jar and store for up to 3 weeks in the fridge.
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I made this recipe with your exact instructions and it was so yummy. now i’m curious to try it with some sliced onions added to the recipe, what do you think?
yessssssss, that would be unreal! just cook them low and slow and they’ll be just magical
super tasty but it got hard and solid in the fridge. is this normal?
totally is!! Just take our desired amount, leave at room temp and then enjoy!
I’m just wondering, why separate the garlic from oil?… why not puree everything together? Why separate the garlic from the infused oil when they can, probably form a lovely sauce together, and how about the herbs? Discarded?
You can use the oil and herbs to do anything else. The point of a confit is to use the garlic like butter or spread or sauce. You can do what works for you though. This is just my recipe.
Got it now! Was just thinking of creating the confit with all the ingredients, but i guess it would be way too runny… right? Thank you, Maria. Will try it your way 🙂
This has become a staple in our house ever since I discovered your recipe!! I recommend it to all of my friends
I am so glad you love this one!! it’s my fav!!!
This is a staple in my house and my friends love it when I serve it on a charcuterie board
yesss they do!!!
I love the subtle sweetness of this garlic. It reminds me of something you’d buy at a gourmet market
So happy to hear Lana! I’m here to provide your delicious gourmet style recipes 😉
Seriously the easiest recipe EVER (only 2 steps) for the most delicious garlicky treat. I served this alongside my meats and cheeses on a charcuterie board and it was a hit!
That’s perfect Rebecca! I’m so happy you’re finding awesome ways to use it!!
could I add onions or shallots to the garlic? would that work
You can confit anything you would like! Using onion or shallots would taste delicious Martina!
My girlfriend and I used this as a base for our homemade pizzas instead of tomato sauce and OH MY GOD it was so delicious. I’m thinking it will be really good in a grilled cheese sandwich too. Thanks for the great recipe!
You’re so welcome Greg! That’s an awesome idea, it’ll taste delicious for sure!
Mine is in the oven cooking right now in a Dutch oven! So excited!
I am so excited for you! You’re going to love it.