How to Make Garlic Confit Recipe (Garlic-Infused Oil) (2024)

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By Ashley McCrary

Published Dec 31, 2023

5 from 1 vote

VVegetarianVGVeganDFDairy FreeMFMacro FriendlyKKetoCFComfort FoodW30Whole30PPaleoGFGluten Free

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How to make garlic confit for dips, dressings, and so many dishes! An easy recipe that makes the most delicious garlic-infused oil that complements a variety of cuisines. Turn it into butter or use it on its own– you can’t go wrong with this recipe!

How to Make Garlic Confit Recipe (Garlic-Infused Oil) (2)

Table of Contents

  • What is Garlic Confit?
  • Why You’ll Love This Recipe
  • Ingredient Notes
  • Step-by-Step Instructions
  • Expert Tips
  • How to Use Garlic Confit
  • Storage Tips
  • Recipe FAQs
  • More Cooking Essentials
  • How to Make Garlic Confit Recipe (Garlic-Infused Oil) Recipe

What is Garlic Confit?

Garlic confit is where you slow-cook garlic cloves in oil until they’re soft and flavorful. You peel and simmer whole garlic cloves in oil for about 30 minutes to an hour. The result? Soft, spreadable garlic goodness that adds a rich flavor to dishes like pasta, mashed potatoes, or salad dressings.

The oil gets infused with that garlicky taste, too. It brings depth without the strong garlic kick, making it a versatile and delicious addition to both savory and sweet recipes. Give it a shot – your taste buds will love you for it!

Why You’ll Love This Recipe

Garlic lovers, listen up! This Homemade Garlic Confit Recipe is about to change your life. Using fresh garlic cloves, olive oil, fresh herbs, and salt, we’re making a garlic-infused oil that you can use in a variety of dishes, sauces, dressings, and more! It’s an amazing thing to have on hand, and you won’t be sorry!

While there are different ways to make this recipe, I’ve opted for an oven cooking process over the stovetop. I prefer it because the oven does all the cooking, and I can move on to other recipes or things I need to do. We’re cooking slowly at a low temperature, so all the delicious flavors infuse without over-cooking.

If you’re adventurous, I’ve included a buttery garlic spread recipe to make as well. Trust me when I say this will be your new favorite!

Ingredient Notes

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Garlic Confit

  • raw garlic cloves: I suggest getting a large bag of pre-peeled garlic cloves. I got mine at Sam’s Club.
  • extra virgin olive oil
  • fresh thyme sprigs
  • sprig of rosemary
  • coarse salt

Garlic Herb Butter

  • butter
  • garlic confit
  • chopped parsley
  • chopped rosemary
  • salt

Step-by-Step Instructions

Garlic Confit

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  1. Preheat your oven to 275°F. In an oven-safe dish, combine the peeled cloves of garlic, olive oil, salt, rosemary sprigs, and thyme. Mix well to coat the garlic evenly.
  2. Place the dish in the preheated oven and bake for about 1 to 1.5 hours. The garlic should become soft and golden but not browned. Stir the mixture occasionally to ensure even cooking.
  3. Once the garlic has achieved tenderness and infused with the flavors, remove the dish from the oven and let it cool to room temperature. Remove the fresh herbs. Transfer the garlic and oil to an airtight jar using a clean spoon. Make sure the garlic is fully submerged in the oil.
  4. Seal the jar and store it in the refrigerator. The garlic confit can be kept for 2-3 weeks. The oil will solidify in the refrigerator, so let it come to room temperature before using.
  5. If you want to freeze, place it in a freezer-safe container, leaving some space for expansion, and freeze. This will last a few months in the freezer.

Garlic Herb Butter

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  1. In a bowl, combine the softened butter, chopped herbs, garlic confit, and salt. Use a spoon or spatula to mix everything thoroughly.
  2. Transfer the herb butter onto a sheet of parchment paper and shape it into a log or form it into a bowl shape. If you choose the log shape, roll the butter in the parchment paper and twist the ends to secure it. Alternatively, place the butter in a small bowl.
  3. Refrigerate the herb butter for at least an hour or until it becomes firm. This allows the flavors to meld.
  4. Once the herb butter is chilled and firm, it’s ready to use. Slice it if you made a log, or serve it as a scoop if you used a bowl. You can also store the herb butter in the refrigerator for later use.
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Mac’s Pro Tip

Expert Tips

  • Follow the storage instructions below to make sure you are storing your garlic confit properly. There is a risk of botulism which is a food-borne illness, so proper storage in the fridge is essential.
  • Use red pepper flakes to add some spice when serving, if desired.

How to Use Garlic Confit

  • Spread on Crusty Bread: Mash the softened garlic cloves and spread them on a crusty slice of bread and toast for delicious garlic bread.
  • Pasta Dishes: Toss into pasta dishes, such as aglio e olio or creamy garlic pasta, for added depth of flavor.
  • Mashed Potatoes: Mix into mashed potatoes for a flavorful twist.
  • Salad Dressings: Blend into salad dressings for a subtle garlic infusion.
  • Sauces and Gravies: Stir into tomato sauces, gravy, or pan sauces to enhance the overall taste.
  • Vegetable Roasts: Roast vegetables with garlic confit to impart a savory, roasted garlic flavor.
  • Pizza Topping: Spread over pizza crusts before adding other toppings.
  • Marinades: Incorporate into marinades for meats, poultry, or seafood.
  • Soups and Stews: Stir into soups and stews for a subtle garlic note.
  • Egg Dishes: Add a spoonful to scrambled eggs, omelets, or frittatas.
  • Dipping Sauces: Create a flavorful dipping sauce by combining with herbs, spices, and a touch of vinegar or lemon juice. You can also use this garlic-infused oil to jazz up plain hummus or other ready-made dips.
  • Sandwiches and Wraps: Spread on sandwiches or wraps for an extra burst of flavor.

Storage Tips

Using clean utensils, store garlic confit in an airtight container or glass mason jar in the refrigerator for up to 2-3 weeks. Ensure that all the garlic cloves are fully submerged in enough olive oil, which helps to prevent spoilage and bacteria growth.

To freeze, place garlic oil in an airtight freezer-safe container, leaving some space at the top for expansion. Frozen garlic confit can last for a few months. Just thaw it in the refrigerator before use. Some people like to freeze individual portions in ice cube trays and then transfer them to a freezer bag. This is a great idea to pre-portion and use in recipes.

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Recipe FAQs

Do you eat garlic confit cold or hot?

It can be used hot or cold, depending on the dish you are serving it in!

How long can you leave out garlic confit?

Leaving it out at room temperature for an extended period is not recommended, as it poses a risk of bacterial growth and foodborne illness. Store in an airtight container in the fridge for up to 2-3 weeks, or freeze for longer storage.

How to Make Garlic Confit Recipe (Garlic-Infused Oil) (8)
How to Make Garlic Confit Recipe (Garlic-Infused Oil) (9)

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How to Make Garlic Confit Recipe (Garlic-Infused Oil)

5 from 1 vote

How to make garlic confit for dips, dressings, and so many dishes! An easy recipe that makes the most delicious garlic-infused oil that complements a variety of cuisines. Turn it into butter or use it on its own– you can’t go wrong with this recipe!

Prep Time: 5 minutes minutes

Cook Time: 45 minutes minutes

Servings: 32 tablespoons

Ingredients

Garlic Confit

  • 2 cups peeled garlic I buy pre-peeled at Sam’s in a large bag
  • 2 cups extra-virgin olive oil
  • 3 sprigs of fresh thyme
  • 3-4 Rosemary twigs
  • 1 tsp coarse salt

Garlic Herb Butter

  • 1/2 cup butter softened
  • 2-3 tbsp garlic confit no oil just bulbs garlic
  • 1 tablespoons chopped parsley
  • 1 tablespoon chopped rosemary
  • 1/2 teaspoon salt

Instructions

Garlic Confit

  • Preheat your oven to 275°F. In a baking dish, combine the peeled garlic cloves, olive oil, salt, rosemary sprigs, and thyme. Mix well to coat the garlic evenly.

  • Place the dish in the preheated oven and bake for about 1 to 1.5 hours. The garlic should become soft and golden but not browned. Stir the mixture occasionally to ensure even cooking.

  • Once the garlic is soft and infused with the flavors, remove the dish from the oven and let it cool to room temperature. Remove the fresh herbs. Transfer the garlic and oil to an airtight jar. Make sure the garlic is fully submerged in the oil.

  • Seal the jar and store it in the refrigerator. The garlic confit can be kept for several weeks. The oil will solidify in the refrigerator, so let it come to room temperature before using.

  • If you want to freeze, place it in a freezer-safe container, leaving some space for expansion, and freeze. This will last a few months in the freezer

Garlic Butter

  • In a bowl, combine the softened butter, chopped herbs, garlic confit, and salt. Use a spoon or spatula to mix everything thoroughly.

  • Transfer the herb butter onto a sheet of parchment paper and shape it into a log or form it into a bowl shape. If you choose the log shape, roll the butter in the parchment paper and twist the ends to secure it. Alternatively, place the butter in a small bowl.

  • Refrigerate the herb butter for at least an hour, or until it becomes firm. This allows the flavors to meld.

  • Once the herb butter is chilled and firm, it's ready to use. Slice it if you made a log or serve it as a scoop if you used a bowl. You can also store the herb butter in the refrigerator for later use.

Notes

Expert Tips

    • Follow the storage instructions below to make sure you are storing your garlic confit properly. There is a risk of botulism which is a food-borne illness, so proper storage in the fridge is essential.
    • Use red pepper flakes to add some spice when serving, if desired.

How to Use

    • Spread on Crusty Bread: Mash the softened garlic cloves and spread them on a crusty slice of bread and toast for a delicious garlic bread.
    • Pasta Dishes: Toss into pasta dishes, such as aglio e olio or creamy garlic pasta, for added depth of flavor.
    • Mashed Potatoes: Mix into mashed potatoes for a flavorful twist.
    • Salad Dressings: Blend into salad dressings for a subtle garlic infusion.
    • Sauces and Gravies: Stir into tomato sauces, gravy, or pan sauces to enhance the overall taste.
    • Vegetable Roasts: Roast vegetables with it to impart a savory, roasted garlic flavor.
    • Pizza Topping: Spread over pizza crusts before adding other toppings.
    • Marinades: Incorporate into marinades for meats, poultry, or seafood.
    • Soups and Stews: Stir into soups and stews for a subtle garlic note.
    • Egg Dishes: Add a spoonful to scrambled eggs, omelets, or frittatas.
    • Dipping Sauces: Create a flavorful dipping sauce by combining with herbs, spices, and a touch of vinegar or lemon juice. You can also use this garlic-infused oil to jazz up plain hummus or other ready-made dips.
    • Sandwiches and Wraps: Spread on sandwiches or wraps for an extra burst of flavor.

Storage Tips

Using clean utensils, store in an airtight container or glass mason jar in the refrigerator for up to 2-3 weeks. Ensure that all the garlic cloves are fully submerged in enough olive oil, which helps to prevent spoilage and bacteria growth.

To freeze, place garlic oil in an airtight freezer-safe container, leaving some space at the top for expansion. Frozen garlic confit can last for a few months. Just thaw it in the refrigerator before use. Some people like to freeze individual portions in ice cube trays and then transfer them to a freezer bag. This is a great idea to pre-portion and use in recipes.

Nutrition

Serving: 2tablespoons | Calories: 132kcal | Carbohydrates: 3g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 74mg | Potassium: 35mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 5IU | Vitamin C: 3mg | Calcium: 16mg | Iron: 0.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @healthylittlepeach or tag #healthylittlepeach!

Categorized as:
By Course, By Diet, Comfort Food, Cooking Method, Dairy Free, Gluten Free, Keto, Macro Friendly, Oven, Paleo, Recipes, , Vegan, Vegetarian, Whole30

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