Mom's Best Recipes
Recipe

Garlic Confit

Low, slow garlic cooked in olive oil until buttery soft, plus a jar of garlicky oil you will want to drizzle on everything.

Author By Matt Campbell
4.8
A small glass jar filled with golden garlic confit oil and tender whole garlic cloves on a warm-toned kitchen counter
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Garlic confit is one of those quietly powerful kitchen moves that makes your food taste like you planned ahead, even if you absolutely did not. You take a pile of peeled garlic cloves, tuck them into a little bath of olive oil, and cook them low and slow until they go soft and sweet. The cloves turn spreadable like savory butter. The oil turns into liquid gold that wants to be drizzled on literally anything with a carb situation.

This is a small effort, big payoff recipe. It is also a “pay attention” recipe, because garlic stored improperly can be risky. Do it the safe way (refrigerate, keep it cold, use it within the timeline) and you get several days of faster dinners and better snacks. I am a huge fan of that.

A bowl of peeled garlic cloves on a wooden cutting board next to a chef's knife in a home kitchen

Why It Works

  • Soft, mellow cloves: Cooking garlic gently in oil takes away the harsh bite and gives you sweet, nutty, spreadable flavor.
  • Two ingredients, two wins: You get confit garlic and infused oil, which means faster flavor in pasta, veggies, soups, and dressings.
  • Low drama technique: The oven method keeps the heat steady so the garlic stays pale-golden and tender, not bitter or browned.
  • Weeknight advantage: A spoonful of cloves plus a drizzle of oil can turn a plain pan of beans or chicken into “oh wow” territory.

Pairs Well With

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Storage Tips

Refrigerate promptly. Let the confit cool slightly, then transfer cloves and oil to a clean jar with a tight lid and refrigerate within 2 hours.

Keep the garlic submerged. Store with cloves fully covered in oil to reduce exposure to air and drying.

Use within 4 days. For best quality and safety, finish refrigerated garlic confit within 4 days.

Do not store at room temperature. Garlic in oil is not a shelf-stable pantry item. Keep it refrigerated.

Freeze for longer storage. Freeze cloves (with a little oil) in a silicone ice cube tray, then pop into a freezer bag. Freeze the oil separately if you like. Use within 3 months for best flavor.

How to use from cold: The oil will likely solidify in the fridge. That is normal. Scoop what you need and let it sit on the counter for 10 to 15 minutes, or warm gently.

Common Questions

Is garlic confit safe?

It can be, as long as you store it safely. Garlic-in-oil mixtures can create an environment where C. botulinum can grow if kept warm. To keep it safe, refrigerate promptly, do not store at room temperature, and use within 4 days, or freeze for longer storage.

Can I use pre-peeled garlic?

Yes. Pre-peeled cloves are a weeknight hero here. Just give them a quick rinse and thorough dry if they smell briny or were packed in liquid.

Do I have to use olive oil?

Nope. Olive oil tastes classic, but neutral oils (avocado, grapeseed) work great. You can also do a 50-50 mix of olive oil and neutral oil if you want olive flavor without the price tag.

How do I know when it is done?

The cloves should be buttery soft when pierced with a knife and lightly golden, not browned. If they are taking on deep color, your heat is too high.

Can I add herbs or chile?

Yes, with a little restraint. Add a sprig of thyme or rosemary, a bay leaf, or a pinch of red pepper flakes. Keep it simple so the garlic stays the main character.

What can I do with the garlic oil?

Drizzle on pizza, whisk into vinaigrette, brush on bread before toasting, finish roasted veggies, or start a pan sauce. It is an easy flavor shortcut.

A hand spreading soft garlic confit onto toasted bread on a small plate at a kitchen table

I started making garlic confit when I realized half my “good cooking” moments were basically me cheating with one tiny, powerful thing. A bright sauce. A crispy edge. A smart condiment sitting in the fridge like a secret. Garlic confit is that secret. I will smear two cloves into warm pasta with lemon and parmesan and pretend I worked really hard. Then I taste it, pause mid-bite, and think, okay wow. That is why it lives in my rotation.