Reader Favorite Review
Ashley said, “This is so simple but so delicious! It took awhile to peel the garlic, but it was worth it. I can’t wait to use the garlic oil in some dishes too! Highly recommend!!”
Imagine this: rich, creamy cloves of garlic. A deeply infused garlic olive oil that improves literally any recipe it touches. What’s not to love?!
That’s what you’ll get when you make this simple stovetop garlic confit recipe. (Stovetop is so easy, no need to bake!)
Peeled garlic cloves gently caramelize over low heat in extra virgin olive oil, cooking in about 25-30 minutes. The garlic cloves become impossibly tender (and spreadable!) and sweet, making this a fantastic appetizer — spread on crostini, for example — or sauce, depending on how you serve it.
My favorite way to use garlic confit is to slather it on toasted bread topped with creamy burrata cheese.
Ingredient Notes
- 3 heads of fresh garlic, peeled, tough root ends trimmed
- extra virgin olive oil
Want to know the coolest hack for peeling garlic?!
Place whole unpeeled garlic cloves into a mason jar. Seal, then shake vigorously until all the peels are removed, about 15-20 seconds. It’s really that simple! We’re amazed every single time it works!!
How to Make Garlic Confit
- Place peeled garlic cloves in a small saucepan, then cover with olive oil. Make sure there’s enough oil to completely submerge the garlic.
- Simmer over low heat for 25-30 minutes, or until garlic is uniformly tender and light golden brown. Do not boil or garlic will burn and exterior will become leathery.
- Remove from heat and transfer garlic and oil to glass jars. Serve with crusty bread or use in any and all recipes that call for garlic or olive oil!
For serving ideas, see below.
Have fresh herbs on hand? Add a few fresh rosemary or thyme sprigs to the medium sauce pan when simmering the garlic. Bay leaves (fresh or dried) and great flavor too! You can add a few teaspoons of black peppercorns or ¼ tsp crushed red chili flakes for a spicy kick!
How to Store Confit Safely
- Warning about botulism: it is extremely important to store garlic properly to prevent illness from bacteria. When left in warm temperatures, garlic can produce a serious toxin that causes botulism, which can be fatal. To avoid risk, place garlic confit in a fridge.
- To store: allow confit to cool completely, then store in a glass jar with a tight seal. Stored properly, garlic confit will keep for up to 3 weeks in a refrigerator.
We also recommend you do not double dip into the container used for storage unless the spoon has not touched any other food.
Bring to room temperature before serving or reheat in a small sauce pan on a stove top if serving warm.
Our Favorite Ways to Use Confit Garlic
- Spread on sandwiches
- Add to pasta
- Scatter on top of pizza
- Toss with roasted vegetables
- Use the leftover oil in homemade dressings, marinades, or vinaigrettes for salads
- Serve spread on crostini with Italian meats, homemade ricotta, or fresh fruit.
- Spoon on top of roast chicken, steak, or salmon
- Whipped into mashed potatoes or butternut squash mash
- Stir into your favorite pasta or dips (hummus, babaganoush, whipped feta dip)
Basically, use this confit recipe as a substitute in any recipe that calls for raw garlic.
Additionally, leftover infused olive oil can be drizzled on finished dishes or used for dipping bread before a meal.
Expert Tips
- To quickly peel garlic: place whole unpeeled garlic cloves into a mason jar. Seal, then shake vigorously until all the peels slide off, about 15-20 seconds. Pour out garlic and be amazed that they’re all peeled!
- When peeling cloves, trim off the tough root end. This does not soften when cooked.
- Make sure garlic cloves are fully submerged in oil to ensure even cooking.
- Keep the oil at the lowest simmer possible so garlic doesn’t burn or cook too quickly.
- Use olive oil for richest flavor. While other oils, such as canola or vegetable will work, the flavor will be less intense.
And lest you think a jar of homemade confit garlic doesn’t make the most perfect housewarming gift, let me tell you how wrong you are!
This garlic confit recipe is the gift that keeps on giving. One jar will keep for up to 3 weeks in a refrigerator, but good luck making it last that long!
In our kitchen, we add that infused olive oil — lovingly referred to as liquid gold — to just about everything!
Place a big bowl of garlic confit out at a dinner party and watch as guests swoon.
I’m telling you — garlic confit is magical.
Make the most of fresh summer garlic and highlight its natural sweetness when cooked by giving it the star treatment: a nice, long bubble bath in nutty olive oil. You will not regret it, not one single slurp-able bite!
If you make this homemade Garlic Confit recipe, please let me know by leaving a rating and review below!
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For more simple recipes, check out the following:
- Pan seared scallops
- Crispy chicken with white beans and kale
- Stuffed portobello mushrooms
- Easy chicken milanese
- Pan seared salmon with lemon parmesan sauce
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Nutty & Sweet Stovetop Garlic Confit
Equipment
Ingredients
- 3 heads garlic cloves peeled, root ends trimmed (see note)
- 2 cups extra virgin olive oil
Instructions
- Place peeled garlic cloves in a sauce pan, then cover with 2 cups olive oil. Make sure there's enough oil to completely submerge the garlic.
- Simmer over lowest heat for 25-30 minutes, or until garlic is uniformly tender and light golden brown. Do not boil or garlic will burn and exterior will become leathery.
Notes
- To quickly peel garlic: place whole unpeeled garlic cloves into a mason jar. Seal, then shake vigorously until all the peels slide off, about 15-20 seconds. Pour out garlic and be amazed that they’re all peeled!
- When peeling cloves, trim off the tough root end. This does not soften when cooked.
- Warning about botulism: it is very important to store garlic properly. When left in warm temperatures, garlic can produce a serious toxin that causes botulism. Refrigerate garlic confit.
- To store: allow garlic confit to cool completely, then keep in a glass jar with a tight seal. Stored properly, garlic confit will keep for up to 3 weeks in a refrigerator.
This is so simple but so delicious! It took awhile to peel the garlic, but it was worth it. I can’t wait to use the garlic oil in some dishes too! Highly recommend!!
Peeling the garlic is the absolute worst part. Did you cut the little root end off of the individual cloves? I find that makes it much easier to get the skin off (and the root doesn’t really soften in the olive oil anyway). Well worth the effort!! xo, Ari
Love this! Does the garlic infused oil have to be refrigerated as well if I separate it from the garlic?
Yes! There might still be bits of garlic in there, better safe than sorry! If it congeals a bit, just let it sit at room temperature before using. Enjoy! xo, Ari
Why do some of my garlic cloves float?