Garlic Confit Recipe

Gluten Free

Delicious, Buttery Garlic Confit

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Prep

10 minutes

Cook

30 minutes

Yield

1 Large Jar - as many as 40 servings

This delicious garlic confit recipe is versatile, and easy-to-make, plus you can eat it on just about anything.

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.

Confit in olive oil on a white plate

❤️ Why You’ll Love Garlic Confit

  • Versatile: It’s so versatile, that you can eat it on everything. It’s perfect for the garlic lovers in your house
  • Healthy: Garlic is loaded with health benefits and can boost your immunity
  • Flavor: Obviously garlic is super flavorful and this just takes it to the next level

🍲 Ingredients

Garlic: Garlic has so many proven health benefits. Yeah, it may give you stinky breath, but it’s so delicious and good for you. Here are just some of the benefits it offers:

  • 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

The best part? Garlic is so easy to incorporate into your diet. Throw it in just about any savory dish you are cooking up, add it to salad dressings or dips, the list goes on, and on. What’s your favorite way to eat it?

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.

Buttery Garlic Confit

👩‍🍳 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:

  1. 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.
  2. 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

  • Always store garlic confit in the fridge
  • The olive oil may solidify in the fridge, but you can see scoop out the garlic to use it and as it comes to room temperature, it’ll quickly “melt” to be the perfect consistency again


🗒 What is Garlic Confit?

Confit is a type of food that is cooked slowly over a long period of time as a method of preservation. This garlic confit utilizes oil, however, confits can be made with grease, or sugar water as well at a low temperature. The cooking method originated in French cuisine and can range from fruit confited into a sugar syrup or meat cured in salt before being cooked in fat.

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Historically, this process came before refrigerators. We needed a way to preserve food so it didn’t rot so hunters and cooks dating way back were using this method to preserve meats. What started as food security turned into a culinary technique that has been perfected by chefs and cooks around the world.


🗒 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

What does garlic confit taste like?

It’s so good! It tastes like warm butter with a deep and funky sweetness.

What is garlic confit used for?

Use this in things like butter, spread, dips, and sauces. Eat with salads, sandwiches, wraps, pasta… honestly, the possibilities are limitless.

Can I get botulism from garlic confit?

As long as you store your confit correctly, it’s like any other food product and you can avoid any bacteria growth. Make sure you follow the instructions for storage and shelf-life to avoid any issues with the safety of consuming this.

Delicious, Buttery Garlic Confit

4.76 from 247 votes
This delicious garlic confit recipe is versatile, and easy-to-make, plus you can eat it on just about anything.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Vegan Appetizers, Vegan Comfort Food
Cuisine Mediterranean-Inspired
Servings 1 Large Jar – as many as 40 servings
Calories 51 kcal

Ingredients
  

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Instructions
 

  • 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.

Video

Notes

Refrigerate garlic confit immediately once cooled.  It will last up to 2-3 weeks.  But honestly, you will eat it before week 1!
Use in things like butter, spread, dips, and sauces.
Eat with salads, sandwiches, wraps, pasta… honestly, the possibilities are limitless.

Nutrition

Serving: 1Large Jar – up to 40 servings, depending on consumption | Calories: 51kcal | Carbohydrates: 11.4g | Protein: 2.2g | Fat: 0.2g | Polyunsaturated Fat: 0.1g | Sodium: 5.8mg | Fiber: 0.8g | Sugar: 0.3g
Review This Recipe Let us know how it was!
Harley Rook

5 stars
I have always been a major garlic lover, and I’m always trying to find an excuse to eat as much of it as I can.. well Maria, you made it so easy for me to shamelessly indulge in this amazing confit! Even better, the oil leftover from the cooking process is to die for!! Thank you for bringing us this content.

Maria Koutsogiannis

You’re soooo welcome my friend!

Rosalyn

5 stars
This is AMAZING! So easy and adds so much flavor to your dishes. I personally love it on crakers or bread like butter. SO GOOD!

Maria Koutsogiannis

Thank you so much, hun!

ioana

5 stars
i tried it, it is delicious

Maria Koutsogiannis

Thank you so much, Ioana!

Krisztina Orosz

5 stars
Super easy to do, you can play around with the herbs and delicious! Proper healthy comfort food 😀

Maria Koutsogiannis

Thank you so much!

Maria Koutsogiannis

thank you so much!!!!!

Debora Döhrbeck

5 stars
We LOVE it! I pureed everything together and added salt to use as a spread directly. So creamy 🙂 Tomorrow we will try it on sourdough bread.

Maria Koutsogiannis

honestly, I dont know why I didn’t think of this! sounds soooo good!

Kathie Rytenskild

5 stars
So buttery and sweet, very hard to stop myself just eating the garlic out of the jar! Hardest part is peeling the garlic……

Maria Koutsogiannis

I agree.. isn’t that part hard…. I suggest finding already peeled ones if you make them again!

Inneke

You can soak the garlic in cold water and then peel it; much easier

Adrienne

T&T sells packages of unpeeled cloves in their produce section!

Maria Koutsogiannis

yes!!!! I buy those now!

Julia Kreil

5 stars
So delicious! Will definitely make this again!

Maria Koutsogiannis

YESS!!! It makes me so happy!!!!

Elena Contis

5 stars
If you are a garlic lover you NEED this recipe in your life! It was so easy to pull all the ingredients together and the end result is truly magical. I will be making this on the regular!

Maria Koutsogiannis

Thank you so much for the love, Elena!

Imogen Webb

5 stars
So pleased I made this, and glad I did a big batch! The garlic becomes really delicate in flavour after the cooking process, and you can just spread loads of it onto toast and eat it “as is” – delicious. I’ll definitely be trying it in a wide variety of recipes (I’m thinking it’d be great on veg tarts and in pasta). A nice jar filled with this garlic would make a lovely home made (and cheap!) gift too. It’s super simple to make. I couldn’t find pre-peeled garlic where I live, so the garlic prep took a while, but there’s absolutely nothing complex about the recipe: anyone can do it 😊 Highly recommend!

Maria Koutsogiannis

so glad you loved this, imogen!

Rachel

5 stars
So easy! So delicious! Sure to impress! People will think you worked really hard on this… (well, peeling garlic isn’t a breeze.) its sooooo yummy! My husband described this as “fire” and all I added was olive oil, garlic, and Italian spices. Also, I made a small batch- one layer of garlic and enough EVOO to cover everything. That’s it! Easy peazy, garlic confity!

Maria Koutsogiannis

THE BEST!!! Thanks so much for the love, Rachel!

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