I made garlic confit and I’m hoarding jars because my Garlic Recipes lineup will never be the same.

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I’m obsessed with garlic confit in a way that makes me hoard jars. I love how garlic turns buttery and almost sweet when bathed in extra virgin olive oil, and I find myself spooning it onto toast, stirring it into mashed potatoes, or dolloping it on roasted veg.

This is not subtle. It hits with mellow garlic flavor that actually tastes like garlic, not a punch.

I tuck in a sprig of fresh thyme for earthiness. Appetizer Snacks?

Yes. Garlic Recipes?

Absolutely. Try not to eat the whole jar with a spoon.

Impossible. Worth every greasy, glorious, totally reckless bite.

Ingredients

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Garlic cloves, buttery and mellow when slow-cooked; basically sweet, spreadable, and wildly addictive.
Extra virgin olive oil, silky carrier that keeps garlic tender and stores the goodness.
Kosher salt, brings out garlic’s natural sweetness without being sharp or metallic.
Whole black peppercorns, little heat pops when you bite them; earthy background kick.
Fresh thyme, herbal lift and subtle green aroma that won’t overpower the garlic.
Bay leaf, quietly aromatic and woody; adds depth while you simmer.
Red pepper flakes, optional spark; adds a cheeky little warmth if you want.
Lemon juice, brightens and cuts the richness when you finish the confit.

Ingredient Quantities

4 heads garlic, cloves separated and peeled (about 30 to 40 cloves)

2 cups extra virgin olive oil (about 480 ml), enough to submerge the garlic

1 teaspoon kosher salt (or 3/4 teaspoon fine sea salt)

1 teaspoon whole black peppercorns

4 sprigs fresh thyme (or 1 teaspoon dried thyme)

1 bay leaf

Pinch of red pepper flakes (optional, if you like a little heat)

1 tablespoon lemon juice (optional, for brightening when finished)

How to Make this

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1. Separate and peel about 30 to 40 cloves from 4 heads of garlic. A quick trick: dunk the cloves in boiling water for 30 seconds then shock in ice water, the skins usually slip right off.

2. Place the peeled garlic in a small heavy bottomed saucepan or ovenproof dish just big enough to hold them in a single layer. Add 2 cups extra virgin olive oil to fully cover the garlic.

3. Add 1 teaspoon kosher salt, 1 teaspoon whole black peppercorns, 4 sprigs fresh thyme or 1 teaspoon dried thyme, 1 bay leaf, and a pinch of red pepper flakes if you want a little heat. Stir gently so the seasonings are distributed.

4. Heat slowly over the lowest flame you have or set the oven to 200 to 225 F (93 to 107 C). You want the oil to barely bubble, not boil. Simmer gently for 45 minutes to 1 hour until the cloves are very soft and pale golden.

5. Keep an eye on it. If the oil starts to bubble rapidly turn the heat down right away. The point is low and slow so the garlic becomes sweet and tender, not browned.

6. Remove from heat and let cool in the oil until just warm. Remove the thyme stems and bay leaf. You can leave the peppercorns in, or fish them out if you prefer.

7. Transfer garlic and oil to a clean jar. Press the cloves down so they are submerged in oil, that protects them. Add 1 tablespoon lemon juice now if you want a brighter finish.

8. Refrigerate immediately and always keep refrigerated. Use within 2 weeks. If you want to keep longer freeze portions of garlic with enough oil in an ice cube tray and then store cubes in a freezer bag for months.

9. Use the soft cloves as a spread on bread, mash into potatoes, stir into pasta, or mix with mayo for a killer aioli. Save the oil for dressings and cooking, it will be garlic heaven.

Equipment Needed

1. Cutting board and a sharp chef knife for trimming and smashing cloves
2. Large heatproof bowl for the ice water shock
3. Small heavy bottomed saucepan or ovenproof baking dish just big enough for a single layer of cloves
4. Measuring cups and spoons (2 cup measure for the oil, tsp for salt and thyme)
5. Slotted spoon or tongs to fish out thyme stems and bay leaf
6. Clean jar or two with tight lids for storing the garlic and oil in the fridge
7. Oven mitts or pot holders and a lid or foil to cover while it simmers
8. Fine mesh strainer or small sieve if you want to strain out peppercorns and flakes before jarring

FAQ

Q: How long does garlic confit keep?

A: Stored in the fridge in a sealed jar it will keep 2 to 3 weeks. For longer storage freeze the cloves in oil in an ice cube tray for up to 3 months.

Q: Is it safe to store garlic in oil?

A: Yes if you refrigerate it. Garlic in oil can create a botulism risk at room temp, so always keep it cold and use within the 2 to 3 week window.

Q: Can I use a different oil?

A: You can, but choose a neutral oil with a high smoke point if you plan to cook with it. Extra virgin olive oil adds the best flavor though.

Q: What temperature should I cook the garlic at?

A: Keep it low, around 200°F to 225°F (95°C to 110°C). You want tiny bubbles maybe, not a hard boil. Slow and gentle yields soft, creamy cloves.

Q: How can I use the confit garlic and oil?

A: Mash cloves onto toast, stir into mashed potatoes, mix into salad dressings, toss with pasta, or use the oil for roasting veggies. It's super versatile.

Q: My cloves browned. Is it ruined?

A: A little light browning is okay and adds flavor, but if they are dark brown or burnt the taste will be bitter. Reduce the heat next time and watch it more closely.

Easy Garlic Confit Recipe Substitutions and Variations

Garlic (4 heads) — if you don’t have that many cloves, use 2 cups peeled frozen garlic or 6 to 8 shallots, halved and simmered until soft; both give a mellow, sweet garlic-ish flavor.
Extra virgin olive oil — swap for light olive oil, avocado oil, or melted unsalted butter if you want a richer taste; just make sure the oil covers the garlic.
Thyme (fresh) — rosemary, oregano, or marjoram work fine, use about the same amount for a similar savory note.
Bay leaf — replace with a strip of lemon zest, a small dried thyme sprig, or a few basil leaves for a fragrant lift.

Pro Tips

1) Keep the oil temperature very low. If you see steady little bubbles youre fine, but once it starts bubbling hard turn it way down or pull it off the heat. Quick browning = bitter garlic.

2) Salt and acid are your friends. A little extra salt while cooking deepens flavor, and a splash of lemon juice or vinegar when you jar it brightens the finished cloves and helps safety a bit. Always press the garlic below the oil and refrigerate right away.

3) Don’t toss the oil after you eat the cloves. Strain it and use it for dressings, roasting veggies, or frying small amounts. If you want long term storage, freeze portions in an ice cube tray so you get perfect single-use doses.

4) If peeling drives you crazy, blanch the heads 30 seconds then shock in ice water first. Also, if you like layers of flavor, add a halved shallot or a strip of lemon peel to the oil while it cooks, then remove before jarring.

Easy Garlic Confit Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I made garlic confit and I’m hoarding jars because my Garlic Recipes lineup will never be the same.

Servings

servings

Calories

525

kcal

Equipment: 1. Cutting board and a sharp chef knife for trimming and smashing cloves
2. Large heatproof bowl for the ice water shock
3. Small heavy bottomed saucepan or ovenproof baking dish just big enough for a single layer of cloves
4. Measuring cups and spoons (2 cup measure for the oil, tsp for salt and thyme)
5. Slotted spoon or tongs to fish out thyme stems and bay leaf
6. Clean jar or two with tight lids for storing the garlic and oil in the fridge
7. Oven mitts or pot holders and a lid or foil to cover while it simmers
8. Fine mesh strainer or small sieve if you want to strain out peppercorns and flakes before jarring

Ingredients

4 heads garlic, cloves separated and peeled (about 30 to 40 cloves)
2 cups extra virgin olive oil (about 480 ml), enough to submerge the garlic
1 teaspoon kosher salt (or 3/4 teaspoon fine sea salt)
1 teaspoon whole black peppercorns
4 sprigs fresh thyme (or 1 teaspoon dried thyme)
1 bay leaf
Pinch of red pepper flakes (optional, if you like a little heat)
1 tablespoon lemon juice (optional, for brightening when finished)

Directions

Separate and peel about 30 to 40 cloves from 4 heads of garlic. A quick trick: dunk the cloves in boiling water for 30 seconds then shock in ice water, the skins usually slip right off.
Place the peeled garlic in a small heavy bottomed saucepan or ovenproof dish just big enough to hold them in a single layer. Add 2 cups extra virgin olive oil to fully cover the garlic.
Add 1 teaspoon kosher salt, 1 teaspoon whole black peppercorns, 4 sprigs fresh thyme or 1 teaspoon dried thyme, 1 bay leaf, and a pinch of red pepper flakes if you want a little heat. Stir gently so the seasonings are distributed.
Heat slowly over the lowest flame you have or set the oven to 200 to 225 F (93 to 107 C). You want the oil to barely bubble, not boil. Simmer gently for 45 minutes to 1 hour until the cloves are very soft and pale golden.
Keep an eye on it. If the oil starts to bubble rapidly turn the heat down right away. The point is low and slow so the garlic becomes sweet and tender, not browned.
Remove from heat and let cool in the oil until just warm. Remove the thyme stems and bay leaf. You can leave the peppercorns in, or fish them out if you prefer.
Transfer garlic and oil to a clean jar. Press the cloves down so they are submerged in oil, that protects them. Add 1 tablespoon lemon juice now if you want a brighter finish.
Refrigerate immediately and always keep refrigerated. Use within 2 weeks. If you want to keep longer freeze portions of garlic with enough oil in an ice cube tray and then store cubes in a freezer bag for months.
Use the soft cloves as a spread on bread, mash into potatoes, stir into pasta, or mix with mayo for a killer aioli. Save the oil for dressings and cooking, it will be garlic heaven.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.