Garlic Confit in Garlic Oil

Let’s talk about this incredible garlic confit. Have you heard of garlic confit? Your life will be forever changed after this post. Learn how to make garlic chips while you’re at it! 

Until a few years ago, my understanding of the term ‘confit’ was pretty limited. Sure, I knew that duck confit was a thing (a very delicious thing) and it was French–most likely learned when I butchered the word at some point or another, and someone in my family corrected me.

Before that, I was not intimately familiar with the cooking technique. 

Garlic Bulbs

Food Safety Disclaimer: Garlic is a low-acid ingredient, and if stored improperly in oil (without oxygen) and in warm temperatures (at room temperature), it can produce a very serious toxin that causes botulism. Homemade garlic confit and garlic oil should always be made and immediately stored in the refrigerator for food safety reasons. Per food safety guidelines, it is recommended that you use them within 4 days of making – but if prepared and stored properly, it can often keep for several weeks in the refrigerator. Please use your own discretion, but be aware that storing homemade garlic confit and garlic oil improperly and for a long period poses an inherent food safety risk. 

What Does It Mean to Confit Something? 

When I started culinary school, I was introduced to all sorts of delicious French cuisine and classic cooking techniques. After school, I worked in a restaurant under a French-trained chef.

To confit became part of my daily routine. We confited so many foods. Garlic, tomatoes…you name it and we probably confited it. 

For those unfamiliar, confit is a French cooking technique that involves submerging and cooking a food in fat over low heat for a long time. It was originally used as a preservation technique. For the most part, the fat is usually butter, oil, or animal fat (e.g. duck confit, which is cured duck legs cooked in duck fat).

Confiting is the polar opposite of frying, which is cooking a food in fat over high heat for a short amount of time. 

Homemade Garlic Confit and Garlic Oil in Jar on Cutting Board

What is Garlic Confit? 

Of all the things I learned to confit over that year, garlic confit remains as one of my absolute favorites!

Whole garlic cloves cooked in lots of fragrant extra virgin olive oil, for about 20 minutes, until they are incredibly tender. While I’m partial to cooking these in olive oil, you can also use avocado or other oils. 

Similar to roasted garlic, the cloves become very sweet, soft, and extremely flavorful. 

What To Use Garlic Confit For?

As far as what you can do with garlic confit, the possibilities are endless. Since the garlic cloves are cooked through and soft, you can mash the garlic cloves easily and spread them on top of bread for a delicious spread or garlic bread. You can also add them to dips, such as homemade hummus, salads, Yukon Gold mashed potatoes, or roasted broccoli or other vegetables!

You can also leave the cloves intact and sprinkle them on top of homemade pizza, add them to a marinade (such as my easy chicken marinade), put them under the skin of roast chicken, or just add them to a hot pan for sautéing with any number of vegetables.

If you’d like to infuse the oil and garlic cloves with fresh herbs, such as rosemary or thyme, you can do that as well. Just follow the instructions in the recipe below! 

Use the remaining homemade garlic oil for delicate cooking, drizzling on top of soups or dishes, adding to salad vinaigrette, or serving with a crusty baguette for dipping.

Homemade Garlic Confit in Glass Jar

Does Garlic Confit Need to Be Refrigerated?

Yes, garlic confit and infused oils absolutely need to be refrigerated, due to a risk of developing botulism and other bacterias. Per food safety guidelines, it is recommended that you use them within 4 days of making – but if prepared and stored properly, it can often keep for several weeks in the refrigerator. Please use your own discretion, but be aware that storing homemade garlic confit and garlic oil improperly and for a long period poses an inherent food safety risk. 

Feel free to spoon out the garlic cloves or oil and add directly to a pan for cooking, or let the oil come to room temperature for 30 minutes to 1 hour if you are using it for dipping or finishing, etc. 

Can You Freeze Garlic Confit? 

Yes, however this mixture should store in a refrigerator for up to a week or longer – if you are concerned about food safety, I recommend using it within 3 to 4 days of making. 

Homemade Garlic Confit and Garlic Oil. So versatile!

Homemade Garlic Confit and Garlic Oil

4.5 stars (138 ratings)
A simple tutorial for how to make garlic confit and homemade garlic oil at home! This delicious kitchen staple will take your dishes to the next level! Since the garlic cloves are already cooked and soft, mash the garlic cloves on top of bread for a delicious spread or garlic bread, or add them to dips, sauces, spreads, or roasted vegetables!
Food Safety Note and Disclaimer: Garlic is a low-acid ingredient, and if stored improperly in oil (without oxygen) and in warm temperatures (at room temperature), it can produce a very serious toxin that causes botulism. Homemade garlic confit and garlic oil should always be made and immediately stored in the refrigerator for food safety reasons. Per food safety guidelines, it is recommended that you use them within 4 days of making - but if prepared and stored properly, they can often keep for several weeks in the refrigerator. Please use your own discretion.

Ingredients

  • 3 whole heads of garlic dry, fresh cloves with zero bruising
  • 2 cups (480 mL) extra virgin olive oil
  • fresh herbs, such as thyme or rosemary, or dried chiles optional

Instructions 

  • Food Safety Note and Disclaimer: Garlic is a naturally low-acid ingredient, and if stored improperly in oil (without oxygen) and in warm temperatures (at room temperature), it can produce a very serious toxin that causes botulism. Homemade garlic confit and garlic oil should always be made and immediately stored in the refrigerator for food safety reasons.
    Per food safety guidelines, it is recommended that you use them within 4 days of making - but if prepared and stored properly, they can often keep for several weeks in the refrigerator. Please use your own discretion. .
  • Use the palm of your hand to carefully separate the heads of garlic. Using a sharp small knife, trim the ends of each garlic clove and then peel each clove, leaving it intact. Discard any bruised cloves.
  • Place the peeled garlic cloves in a small saucepan (2 quarts or larger), cover with the olive oil, and place over very low heat on the stove. As the oil begins to warm, you will slowly see small bubbles form. The bubbles will gradually get larger until the oil is simmering slowly.
  • Continue to cook the garlic in the oil over very low heat, stirring carefully every few minutes, for 15 to 30 minutes (time will vary depending on your garlic clove sizes, adjust time as necessary), or until the garlic cloves are tender and cooked through, yet still retain their shape and aren't heavily caramelized. Use a long sharp knife to pierce the cloves, they should meet little to no resistance once they are finished cooking.
  • Remove from the heat. Add fresh herbs to the oil, if using. Transfer to a clean heat proof jar, cover with a tight-fidding lid, and immediately refrigerate.
    Food Safety Storage Note: Homemade garlic confit and garlic oil should always be stored in the refrigerator for food safety reasons as infused garlic oils have a botulism risk if stored at room temperature. Per food safety guidelines, it is recommended that you use them within 4 days of making - but if prepared and stored properly, they can often keep for several weeks in the refrigerator. Please use your own discretion. 

Does Garlic Confit Need to Be Refrigerated?

  • Garlic is a low-acid ingredient, and if stored improperly in oil (without oxygen) and in warm temperatures (at room temperature), it can produce a very serious toxin that causes botulism. Homemade garlic confit and garlic oil should always be made and immediately stored in the refrigerator for food safety reasons. Per food safety guidelines, it is recommended that you use them within 4 days of making - but if prepared and stored properly, they can often keep for several weeks in the refrigerator. Please use your own discretion. .

Can You Freeze Garlic Confit? 

  • Yes, however this mixture will store well in a refrigerator for several weeks or up to a month. Please allow the mixture to thaw in the refrigerator before using. 
Serving: 1serving, Calories: 198kcal, Carbohydrates: 2g, Fat: 22g, Saturated Fat: 3g, Polyunsaturated Fat: 18g, Sodium: 1mg