Garlic Confit is the secret weapon that transforms ordinary meals into something extraordinary. Silky, mellow, and savory, this simple recipe gives you weeks' worth of flavor-packed garlic and infused oil that elevate everything from pasta to crusty bread and more.
Garlic confit might just be the most valuable thing you can keep in your fridge. Spread it on crusty bread, stir it into pasta, fold it into mashed potatoes. Honestly, anything that needs a rich, deep garlic twist is instantly better with it. The garlic cloves turn buttery-soft and their flavors mellow in the oven, losing all that sharp raw bite and becoming something almost sweet. And the infused olive oil is perfect for sautéing, drizzling, and dipping.
The best part is just how simple this recipe is. We're talking minimal hands-on time and just a handful of ingredients. The only thing standing between you and a jar of this magic is peeling the garlic. But don't let that stop you, because this recipe is absolutely worth it.
Jump to:
More condiment and dip recipes you will love.
Equipment
For this recipe you will need a baking dish. I love using my Le Creuset au gratin dish.
You will also need measuring cups and spoons.
Ingredients & Substitutions
- Garlic - This recipe uses about 6 heads of garlic but this amount is pretty flexible. I recommend using fresh garlic and peeling it yourself for the best texture and flavor. But you can use pre-peeled garlic in a pinch.
- Olive oil - I recommend using a good quality, pure olive oil.
- Fresh thyme & rosemary - These are optional but they infuse so much flavor into the oil and garlic.
- Black peppercorns - I recommend using whole peppercorns but you sprinkle some ground pepper in if you don't have any.
- Red chili flakes - Feel free to omit if you don't like the heat.
- Bay leaf - Again, feel free to omit if you don't have any but it adds a subtle, floral background that I really love.
- Salt & Pepper
The Best Way to Peel Garlic
1. The Shake Method
Break apart the head of garlic and place the cloves in a jar with a tight-fitting lid (or sandwich them between two metal bowls). Shake vigorously for 15-20 seconds. The skins loosen and slip right off. This works especially well with garlic that's a little older and less sticky.
2. The Hot Water Method
Place the separated cloves in a bowl and cover them with very hot (not boiling) water. Let them sit for 1-2 minutes, then drain. The heat softens the papery skins so they peel off easily without damaging the clove. This is especially helpful when the garlic is fresh and clings stubbornly.
3. The Trim & Peel Method
If you need the cloves intact (for roasting or slicing), trim the root end first. That little cut makes it much easier to peel the skin away cleanly without smashing the clove.
Step-by-Step Photos
Recipe FAQs
Yes. For best results, peel the cloves before baking so they cook evenly and are ready to use straight from the jar.
Yes. The garlic should be completely covered with olive oil to ensure even cooking and proper preservation.
Let it cool completely, then transfer it to a clean jar and store it in the refrigerator. Make sure the garlic stays fully submerged in oil and it will last for about 3 weeks.
Yes. You can freeze the cloves (with some oil) in small containers or ice cube trays for longer storage.
Made this garlic confit recipe? Let me know what you think in the comments!
Recipe
Garlic Confit
Equipment
- baking dish
- Measuring cups and spoons
Ingredients
- 6 heads of garlic
- 2 cups olive oil
- 3 sprigs of fresh thyme
- 1 sprig of rosemary
- 1 teaspoon black peppercorn
- ½ teaspoon red chili flakes
- bay leaf
- pinch of salt
Instructions
- Preheat the oven to 250 F.
- Separate the cloves from the heads of garlic and peel them.*To peel them quickly, you can place the cloves in a jar with a lid (or between two metal bowls) and shake vigorously for 45-60 seconds. This loosens the skins so they slip off. Another option is to pour boiling water over the cloves, let them sit for about 1 minute, then drain and peel. The skins should come off pretty easily.*
- Place the peeled garlic cloves in an oven-safe dish in a single layer. Pour the olive oil over the top, making sure the cloves are completely submerged.Nestle the thyme, rosemary, bay leaf, peppercorns, red chili flakes, and a pinch of salt and pepper into the oil.
- Bake at 250°F for about 2 hours, or until the cloves are soft and lightly golden. They should be tender enough to mash easily with a fork.
- Allow the garlic and oil to cool completely. Transfer to a clean jar, ensuring the cloves remain fully submerged in the oil. Store in the refrigerator for up to 3 weeks and enjoy!
Maggie
I LOVE garlic so I have to try this recipe. I didn't imagine making garlic confit at home was this easy. Thanks for the recipe
jamjarkitchen
So glad you liked it!
Lisa
Thank you for the delicious, easy to follow recipe! I added this to a tray of baguette toasts and toppings and it was wonderful!!!
jamjarkitchen
One of my favorite ways to serve it!
Freddie
Outstanding. I mashed a couple of cloves and put it in my Alfredo.
jamjarkitchen
That sounds delicious!
Fiona
I love that deep flavor! I pan-toasted some sourdough slices and put this on them.
jamjarkitchen
That sounds soooo good!
Mary
Thanks for sharing this garlic confit, I made big batch now. so good.