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

4.76 from 246 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!
harper towes

5 stars
did this in a slow cooker on low for couple hours and turned out great

taylor

5 stars
really easy thanks maria

Maria Koutsogiannis

you’re so welcome, thank you!

Doninik

5 stars
This was amazing ! On toasted bread , tasted like heaven.

How long can you store it though , because you are saying 2-3 Months in the fridge but up to 3 weeks in your notes.

Greetings from Ukraine and Germany,

Valentyna & Dominik

Maria Koutsogiannis

3 weeks, sorry about that! but monitor it. It may last longer! I find the key is to avoid it on the counter for too long.

Damion

Do you store the garlic with the oil in jar?

Maria Koutsogiannis

yes or an air-tight container!

Sonia

5 stars
I really liked this recipe!

Maria Koutsogiannis

than you so much sonia!

marcy lee

5 stars
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?

Maria Koutsogiannis

yessssssss, that would be unreal! just cook them low and slow and they’ll be just magical

heather

5 stars
super tasty but it got hard and solid in the fridge. is this normal?

Maria Koutsogiannis

totally is!! Just take our desired amount, leave at room temp and then enjoy!

Gabriela Zindelhadid

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?

Maria Koutsogiannis

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.

Gabriela Zindelhadid

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 🙂

Liz Greene

5 stars
This has become a staple in our house ever since I discovered your recipe!! I recommend it to all of my friends

Maria Koutsogiannis

I am so glad you love this one!! it’s my fav!!!

Milly M

5 stars
This is a staple in my house and my friends love it when I serve it on a charcuterie board

Maria Koutsogiannis

yesss they do!!!

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