Homemade garlic confit is buttery, rich, and garlicky—but a delicious mellow kind of garlicky without the sharpness of fresh garlic. It’s the ultimate condiment for garlic lovers!

Overhead view of garlic confit on crusty toast with fresh thyme, black pepper, and flaky sea salt

Garlic confit—pronounced con-fee—is a fancy condiment perfect for adding to a vegan charcuterie board or spreading onto crusty bread. If you love how roasting garlic caramelizes and tenderises the cloves, transforming their flavour from sharp to mellow, you are going to love this recipe for homemade garlic confit.

And just like roasted garlic, it’s super easy to make garlic confit. All you need to do is slow-cook whole, peeled cloves of garlic in oil until they’re soft and tender. The oil is infused with garlicky flavour, while the cloves are so soft and creamy, you can spread them onto toast like butter. 

Overhead view of garlic confit in pan with spoon

Why You’ll Love This Garlic Confit Recipe

Here’s what makes this garlic confit a standout:

  • Bold garlic flavor. If you love garlic, it doesn’t get any better than this. The slow-cooking process cuts that raw garlic heat, leaving behind irresistible savoury flavour.
  • Versatile. You can spread garlic confit on toast, mix it into pasta or risotto, add it to salad dressings or marinades, or simply use it as a spread or dip for crusty bread.
  • Easy to make. Despite its fancy French name, garlic confit is surprisingly easy to make at home. All you need is garlic cloves, olive oil, and some patience while it cooks.
Overhead view of ingredients for garlic confit with labels

Notes on Ingredients

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

  • Garlic – You’ll need whole heads of garlic for this recipe, but don’t worry—the cooking process removes their bite.
  • Herbs – Optional, but they’ll add another dimension to your garlic confit. I like to use rosemary or thyme.
  • Oil – Olive oil is the classic choice, but avocado or grapeseed oil are fine too. 

What Is the Easiest Way to Peel Garlic Cloves?

I like to shake garlic cloves in a jar to help to loosen the skins before peeling them. Another method is to place a clove of garlic on a cutting board and use the flat side of a large knife to press down firmly on the clove, breaking the skin and loosening it. You can then easily peel off the skin with your fingers.

How to Make Garlic Confit

Making garlic confit is simple—the hardest part is prepping the garlic! Here’s what you’ll need to do.

Pouring oil into pan with fresh thyme sprigs and peeled garlic cloves
  • Prepare. Separate and peel all of the garlic cloves.
  • Combine. Place the cloves in a small pan with the herbs, if you’re using them. Pour in enough oil to cover the cloves completely. 
Garlic cloves, oil, and fresh herbs added to pan
  • Simmer. Set your pan on the stovetop over medium heat, until small bubbles form around the garlic. Reduce to a slow simmer and continue to cook for 30 minutes, stirring occasionally.
  • Cool. Remove the pan from the heat and allow the oil to cool completely. The garlic will deepen in colour. Remove the herbs before storing. 
Overhead view of garlic confit in pan with wooden spoon

Tips for Success

Follow these pointers for a perfect batch of garlic confit:

  • Use good quality garlic. The flavour of your confit will largely depend on the quality of the garlic you use. Look for fresh, firm heads of garlic without any green sprouts.
  • Don’t skimp on the oil. Make sure to use enough oil to completely cover the garlic cloves in the pan. Not only is this necessary for cooking the cloves, it also makes the most divine garlic-infused oil for dipping bread and drizzling on roasted vegetables!
  • Adjust the heat as needed. All stoves are different! Watch the oil to ensure it doesn’t come to a boil or begin to fry the garlic. You want low, slow cooking here.

How to Use Garlic Confit

Once you have a jar of garlic confit in your fridge, the possibilities are endless! Here are just a few ways you can use your delicious homemade condiment:

Overhead view of garlic confit on toast with thyme and freshly cracked black pepper

How to Store

Refrigerate the garlic in the oil in a clean tight jar for around 2 weeks, ensuring that the garlic is completely covered with the oil. It’s important to have proper storage of the garlic and oil to prevent botulism.

Can I Freeze This Recipe?

Yes, you can freeze garlic confit for up to 3 months in an airtight container. Let it thaw in the refrigerator before using it.

Overhead view of spoon resting in garlic confit

More Recipes for Garlic Lovers

Enjoy friends! If you make this garlic confit recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!

Overhead view of spoon resting in garlic confit

Garlic Confit

Homemade garlic confit is buttery, rich, and garlicky—but a delicious mellow kind of garlicky without the sharpness of fresh garlic. It’s the ultimate condiment for garlic lovers!
5 (from 7 ratings)

Ingredients

  • 2-3 heads of garlic, with cloves peeled
  • Herbs of choice, optional such as rosemary or thyme
  • Avocado Oil, Olive Oil or Grapeseed Oil

Instructions 

  • Separate your garlic cloves and peel all of your garlic cloves. I like to shake mine in a jar which helps to loosen up the dry skins around the cloves.
  • Add cloves to a small pan alongside any herbs. Pour over your oil, pouring enough to cover the cloves completely.
  • Place your pan on a stovetop and bring to a medium heat, until small bubbles form around the garlic. Reduce to a very small simmer and let simmer for 30 minutes. Feel free to stir occasionally, and watch the oil to ensure it doesn’t raise to a frying temperature.
  • Remove from heat and allow the oil to cool completely. The garlic will deepen even further in colour during this time to a golden colour. Strain off the herbs and store your garlic in the oil in a clean tight jar in the fridge for around 2 weeks, ensuring that the garlic is completely covered in the oil. It’s important to have proper storage of the garlic and the oil to prevent botulism.
  • Serving suggestion for garlic confit on toast: spray or brush a pan with oil and bring to a medium heat. Add in a slice of sourdough and crisp up both sides.
  • Remove from heat, and spread 2-3 cloves of garlic confit over the toast. Using your knife, spread to cover. Top with some flaky sea salt, cut in half, and enjoy!

Notes

To store: Refrigerate the garlic in the oil in a clean tight jar for around 2 weeks, ensuring that the garlic is completely covered in the oil. It’s important to have proper storage of the garlic and the oil to prevent botulism.
To freeze: You can freeze garlic confit for up to 3 months in an airtight container. Let it thaw in the refrigerator before using it.
Calories: 65kcal, Carbohydrates: 0.1g, Protein: 0.01g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 0.03mg, Potassium: 1mg, Fiber: 0.004g, Sugar: 0.002g, Vitamin A: 0.02IU, Vitamin C: 0.1mg, Calcium: 0.4mg, Iron: 0.003mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.