Garlic Confit

This garlic confit recipe is one of my absolute favorites! Made with four ingredients and loved by many for its versatility. Find out why this needs to be one of you go-to recipes.

If you are loving this confit garlic recipe, then check out my fan-favorite Garlic Confit Toast and Garlic Tomato Confit recipes, next!

Garlic Confit

This garlic confit is like a love language to me–like a gift that keeps on giving. In a nutshell, I can’t get enough of it.

It is so simple to make and has so many uses.

In 30 minutes you will have upgraded garlic that can be used in some many different foods. If you are wondering about its flavor, the confit method yields a complexity to garlic along with a subtle sweetness.

Why This Recipe Works

• Simple to make – What I most enjoy about this recipe is the simple prep; add all ingredients to a baking dish, gently cook over the stovetop–and that’s it!
• Many uses – Garlic confit has a number of uses, which is why it is one of my favorite things to make or have on hand.
• Customize – There are a number spices and herbs you can add to garlic confit, and if you prefer something simple, that works, too! Learn more about different combinations of herbs and spices and find out which out you like the most.

What is Garlic Confit?

Confit is a French cooking term used to describe foods cooked in oil (or sugar, for fruits) using low heat, over a long period of time.

Confit foods like vegetables or meats can last for several months or longer, when stored in a cool, dry place. This method makes bacteria growth inhabitable and also acts as a great tenderizer for meat.

This recipe calls for garlic confit that’s mixed with butter, herbs, parmesan, and salt–essentially, garlic confit butter–and then lathered on french bread. The result: savory and mellow flavored garlicky bread with a whisper of deep sweetness.

Sounds complex but I assure you it isn’t. I can guarantee this will be something you’ll want to add to a delicious bowl of Creamy Spinach Tortellini Soup.

Ingredients You Will Need

Four ingredients–that’s it! Most of which you many already have on hand.

Preparing the following:

• Fresh garlic – 2 cups is used for this recipe and I highly suggested to use pre-peeled garlic as it will save you tremendously on time.
• Olive oil – I typically use quality olive oil and like the earthy taste, but avocado oil also works well, imparting a subtle flavor.
• Herbs – Rosemary is choice of herb, but feel free to use bay leaf, thyme, or your favorite herb combo.
• Black Peppercorns – I use 7, but you can substitute this spice, with red chili flakes or add both.

How to Make Garlic Confit

What’s great about this recipe is its ease is prep and cooking. Simply add all of the ingredients to a medium saucepan, cook using low heat, and in 30 minutes, you’re done!

Let’s get in to the how-to:

1. Add olive oil and garlic cloves to a small saucepan. Make sure garlic cloves are submerged and add more oil, if necessary. Bring to a simmer, then lower to medium low heat. Cloves should be surrounded by tiny bubbles, not frying in oil.
2. Cook for 30 minutes, stirring occasionally, or until cloves turn a light golden color. Remove from heat and allow to cool to room temperature.

Garlic Confit Uses

Of the many ways to use tomato confit, the most common–and my personal favorites–include:

• On toast or sandwiches – This is my favorite ways to put this melt-in-your-mouth garlic to good use. I typically slice and toast a ciabatta baguette and slather it with the tender garlic–absolute perfection. Or add it to sandwiches and you will have yourself a knock-out meal.
• Hummus – Top hummus with a few spoonfuls of garlic, serve it with warm pita and you will be in heaven.
• Risotto – The flavors marry incredibly well and make for a fantastic meal.
• Topping – Grilled fish, over pasta, polenta, roasted chicken–trust me when I saw it ups the flavor game to roasted or grilled protein, and I’m sure you do not need to reassure you that roasted tomatoes and pasta is a home-run meal. Just be sure to top it with freshly grated parmigiano reggiano, fresh basil and a couple of grinds of black pepper (insert chef’s kiss emoji).
• Charcuterie board – Cheese and charcuterie boards, truly a perfect match. Pair with crostini and soft cheeses like goat cheese, whipped ricotta or try my Whipped Feta recipe–see below photo for reference.

How Long Does Garlic Confit Last?

When stored properly in the refrigerator, garlic confit is good for up to 2 weeks.

Keep in mind that garlic confit is considered a low-acid food, which makes it susceptible to bacteria, specifically botulism; a food-borne bacteria.

Proper storage and refrigeration is highly important. After cooking, bring confit to room temperature, then store in a sterile container. Be sure garlic is completely submerged in oil.

Place in the refrigerator until ready to use. With each use, always use a clean utensil and leave garlic confit in the refrigerator. It is best to not let the container it is enclosed in to come to room temperature.

Tips and Tricks

• Save time – Opt for pre-peeled garlic, as this will save lots of time. Just be sure to remove the hard base of the garlic.
• Garlic-infused garlic oil – I like to refer the leftover oil as liquid gold. Be sure to use this goodness to sauté vegetables, salad dressings, and in marinades.

More Ways to Enjoy Garlic Confit

Here are more great recipes that pair incredibly well with confit garlic:

• Tomato Bisque Soup
• Roasted Garlic and Butternut Squash Soup
• Creamy Spinach Tortellini Soup

One of Our Favorite Recipes, and For Good Reason

Are you loving it, too? There’s a reason why my garlic confit toast is a big hit; it starts with this recipe! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Happy eating!