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Garlic Confit

Lauren.Groveman's picture
This garlic confit is one delicious dish that I make every week. I add this to just about anything and they work as a wonderful taste enhancer. Add it to your grilled vegetables, chicken or fish to dish out a delight you just can’t get over.
  Garlic heads 2 , broken into individual cloves but not peeled and remove any excess papery skins (Or More)
  Extra virgin olive oil 1 Tablespoon (Or As Needed)
  Whole black peppercorns 1 Tablespoon
  Red pepper flakes 1⁄2 Teaspoon, dried (Optional)
  Dried herbs de provence 1 Pinch

1 In a 1-quart, heavy-bottomed saucepan , place the unpeeled garlic.
2 Add enough extra-virgin olive oil to cover the cloves by 1 inch.
3 Crack open black peppercorns, using either a mortar and pestle or, lay the peppercorns on a sturdy work surface and cover them with a clean kitchen towel.
4 Give the peppercorns several swift whacks, until most are split open.
5 Add the cracked pepper and dried pepper flakes, if using, to the oil and place the pan over very low heat.
6 After about 5 minutes, you’ll see the oil begin to bubble. Let the oil and garlic simmer gently for 10 to 15 minutes, uncovered.
7 Don’t let the oil simmer too briskly or the garlic might burst.
8 When the garlic is tender, remove the pan from the stove and add the crumbled Herbs de Provence, if using.
9 Let the garlic mixture cool.

10 Use as desired and store the rest in the refrigerator, in a tightly covered container, to use throughout the week.
11 For best flavor and ease of use, bring the oil to room temperature, before using.

Recipe Summary

Difficulty Level: 
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
This Garlic Confit is a great flavoring agent. It works well with literally anything, salads, soups, stews, breads and you can serve it as a condiment. Watch this video for the detailed recipe.

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Average: 4.4 (8 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 387 Calories from Fat 148

% Daily Value*

Total Fat 16 g24.6%

Saturated Fat 1.2 g6.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 34.9 mg1.5%

Total Carbohydrates 52 g17.4%

Dietary Fiber 3.2 g12.7%

Sugars 1.2 g

Protein 8 g15.5%

Vitamin A 2.2% Vitamin C 61.9%

Calcium 20.5% Iron 10.7%

*Based on a 2000 Calorie diet


shantihhh's picture
I'll have to try this, I make roasted garlic bulbs each weekend, but this could be another tadty garlic thing for us to enjoy. I really like the red pepper flakes idea! I just use a mortar and pestle to crack the peppercorns and other spices. Any reason to use the towel and whack-whack method? Suggestion-your cameraperson follows you rather than the food which is the hero and story. I kept wanting to peek down below the screen to see the garlic cloves, and the jar of garlic cloves, etc.
Lauren.Groveman's picture
I use the towel because i can work with more peppercorns at once, without the risk of the peppercorns bouncing all over the place. It also requires a bit less muscle to crack the hard outer shell of the peppercorns with a heavy mallet...again, if they are wrapped, being whacked with a mallet will do the job and keep the peppercorns in place. Oh..and don't worry, you'll see me using the garlic confit oil very often!
shantihhh's picture
Darn, it posted as I was correcting to tasty and adding that it is important to keep this in the refrigerator as garlic in olive oil at room tmperature is the perfect breeding atmosphere for botulism. You don't want this to happen! I almost died of botulism poisoning when I was a student of 18 in Madrid, Spain.
Lauren.Groveman's picture
The garlic is kept in the oil and in the refrigerator. When you want to use it, you'll take it out of the refrigerator and let it temp up (come close to room temperature). This can happen quickly, if needed, by submerging the bottom of the jar in a bowl of hot tap water for a few minutes. This will keep you safe and enjoying your confit!
shantihhh's picture
I bet this olive oil and garlic confit would be amazing drizzled over fresh veggies!
shantihhh's picture
Whacking the pppercorns does make sense-didn't think about it being easier. My husband and I often cook together and he loves using the mortar and pestle-guess it's a guy thing-using the brute force. he pounds all my curry pastes for me!
shantihhh's picture
Wanted to let you know I made this today with my own homegrown hard neck garlic, this is amazing! Thanks!
Monica's picture
I must try this. Growing up with Italian cooks all around me made me love garlic. The smell alone makes me hungry! Thanks!
Lauren.Groveman's picture
Hi, Monica. Thanks for writing. Yes, this recipe will certainly make the garlic lover in anyone happy. It's very delicious and, since it keeps well in the fridge (as long as the simmered garlic cloves stay submerged in the extra-virgin olive oil), the garlic oil and the cloves are a quick way to add deliciousness to vegetables, meats, pasta, rice, breads....i really could go on and on. I hope you enjoy it and stay in touch (and keep up the good work!) LG
shantihhh's picture
Yes this is now a fav in our house-so wonderful!
Lauren.Groveman's picture
Oh, you're so sweet! Thank you for your kind and supportive words...and I saw that restaurant (the Stinking Rose) in San Fran but never went...i will def. do it next time! Thanks again (so much). LG
shantihhh's picture
The Stinking Rose is fabulous, but I must tell you garlic is a must everywhere here. LOL After all Gilroy the Galic Capitol is just south of here. I also grow hard neck garlic (different from the California garlic) as I find it's flavour even better. I can't cook without garlic. I grew up next to an Italian family (the Armaninis) and the mom, Annie taught me to make many wonderful dishes as a kid. Their house always had garlic fragrance wafting about! I grew up thinking everyone's house smelled that way. I latter found out Annie was actually from a village above Dubrovnik, Croatia, but the dad was Italian, and actually the Coastal areas of Croatia were part of the Venetian state for 1500 years. They have great Italian influences in the cuisine.
Lauren.Groveman's picture
I truly believe that garlic is one of the ingredients that really does keep my family healthy all year long. I couldn't live without it. Your "hard neck" garlic sounds delish...
LizzieMarieCuisine's picture
Hi Lauren, This sounds amazing! How long with the jar keep in the frig? Warmly, Doreen Lizzie Marie Cuisine feeding body & soul
Lauren.Groveman's picture
I usually make a quart size jar full (about 3 heads of garlic, seperated into cloves and covered with a bottle of extra-virgin olive oil.. simmer gently, cool, cover and chill ..i use it until it's finished which, for me, is usually within 2 weeks. I like to bring it close to room temperature before using (you can submerge the bottom of the jar in some hot tap for 10 minutes, which will loosen the oil substantially). Then use it during the day and chill it overnight. Try it and let me know! Hope you're well...and thanks for writing. LG
chefcharleshurlbut's picture
I make this a few times a week, but we differ a little in the method. I have found in the end product that extra virgin olive oil actually is an expense I would rather not bear. We put it in a third pan, cover it with oil, an roast it in the oven. Another idea you might play around with is blanching. I can explain this in depth Charlie.
Garlic Confit Recipe Video