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.

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

4.75 from 240 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
  

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!
that girl

5 stars
why did it take 35 years for me to discover garlic confit. my life has been incomplete until now. im obsessed

Andrea Alfaro

💯 love love love this recipe. The Olive oil is so good too. I used it to dip bread in after cooking and it was soooo good. Question can you keep the olive oil after cooking the garlic and use it to dip for breads or use it to make dressings? Do you think it would be safe?

anya

5 stars
The flavour of the garlic is so deep it touches my soul. And then we must talk about those herbs and how they romance the nutty notes of garlic. This recipe deserves to be shared with everyone to try at least once in their delicious lifetime.

eleni distefano

5 stars
so garlicky but not vampire-intense, so nutty but still sweet, so delicious and devine!!!

Stella S

The word ‘over’ is written in the recipe. Did you mean to write ‘cover’? I know in the oven you leave it uncovered but what should I do on the stovetop?

anonymous

5 stars
I added a teaspoon of salt and no peppercorns because i’m a basic B

viv

5 stars
This recipe is one for the books. I made it a few weeks ago, and just knowing I’ll whip it up tonight, I woke up in a dang good mood.

ginny

5 stars
love love love love love love

michelle cortez

5 stars
OMG I threw a few cloves into my homemade vinagertte and it took my dressing to the next level. i’ll be making this recipe again 100%

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