Garlic Confit Recipe: Perfect for Garlic Lovers

For those of us who can’t get enough garlic, this garlic confit recipe feels like pure kitchen magic. The slow cooking process transforms raw garlic cloves into soft, buttery bites with a sweet, mellow garlic flavor that’s impossible to resist. And the best part? You also get a jar of fragrant garlic oil that’s just as versatile as the garlic itself.

Prep Time10

Cook Time45

Total Time55

Course: sauce

Cuisine: American, French

Keyword: condiment, garlic recipe, infused oil

Servings: Cups

Calories: 1998kcal

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Kitchen Essentials

food storage jars

Quart Jar

Cast Iron

Ingredients

3 Heads Garlic separated into peeled cloves
1 ½ Cups Extra Virgin Olive Oil or neutral oil like canola oil, avocado oil, or grapeseed oil, just enough olive oil to cover the garlic
2 Sprigs Fresh Thyme or a sprig of rosemary
1 Bay Leaf
½ Teaspoon Black Peppercorns
Optional: a pinch of red chili flakes for subtle heat

Instructions

Separate the heads of garlic into cloves. Peel each one. You can also use pre-peeled garlic cloves for convenience.
3 Heads Garlic
Place the garlic cloves in a small saucepan along with the herbs, bay leaf, and peppercorns. Pour in enough oil to completely cover the garlic.
1 ½ Cups Extra Virgin Olive Oil, 2 Sprigs Fresh Thyme, 1 Bay Leaf, ½ Teaspoon Black Peppercorns, Optional: a pinch of red chili flakes for subtle heat
Cook low and slow. Heat over low heat until the oil reaches a gentle bare simmer (around 200–225 degrees F). Cook for 45–60 minutes until the cloves are soft and lightly golden brown.
Remove from the heat and let cool to room temperature. Transfer garlic and oil into a clean mason jar or airtight container.

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Notes

⚠️ A Note on Food Safety: Garlic and Oil

One of the most important things to know about making garlic confit is that it must be stored properly. When garlic is submerged in oil, it creates a low-oxygen environment.

That environment is exactly where Clostridium botulinum, the bacteria that causes botulism, can grow. Botulism is rare, but it’s a serious food-borne illness that can happen if garlic in oil is left at room temperature for a long period of time.

The best way to keep your garlic confit safe is simple:

✅ Always refrigerate or freeze garlic confit in a clean, sterilized glass jar or other airtight container.

✅ Use within a reasonable timeframe (2 weeks refrigerated, 3 months frozen).

✅ Never store garlic confit at room temperature.

✅ Always use clean utensils when scooping out garlic cloves or oil, to avoid introducing bacteria.

These steps keep your homemade garlic confit delicious, safe, and ready to enjoy in your favorite recipes.

Nutrition