Garlic Confit

Copykat's picture

Jan. 24, 2013

A Beautiful Plate Logo

Sourdough Lifestyle
Shop About

Home Guides Cooking Technique Guides
How to Make Garlic Confit and Homemade Garlic Oil
Jump to Recipe
by Laura on March 20, 2015 88
This post contains affiliate links.

Garlic Confit in Garlic Oil

Lets talk about this incredible garlic confit. Have you heard of garlic confit? Your life will be forever changed after this post. Learn how to make garlic chips while youre at it!

Until a few years ago, my understanding of the term confit was pretty limited. Sure, I knew that duck confit was a thing (a very delicious thing) and it was Frenchmost likely learned when I butchered the word at some point or another, and someone in my family corrected me.

Before that, I was not intimately familiar with the cooking technique.

Garlic Bulbs

Food Safety Disclaimer: Garlic is a low-acid ingredient, and if stored improperly in oil (without oxygen) and in warm temperatures (at room temperature), it can produce a very serious toxin that causes botulism. Homemade garlic confit and garlic oil should always be made and immediately stored in the refrigerator for food safety reasons. Per food safety guidelines, it is recommended that you use them within 4 days of making but if prepared and stored properly, it can often keep for several weeks in the refrigerator. Please use your own discretion, but be aware that storing homemade garlic confit and garlic oil improperly and for a long period poses an inherent food safety risk.

What Does It Mean to Confit Something?

When I started culinary school, I was introduced to all sorts of delicious French cuisine and classic cooking techniques. After school, I worked in a restaurant under a French-trained chef.

To confit became part of my daily routine. We confited so many foods. Garlic, tomatoesyou name it and we probably confited it.

For those unfamiliar, confit is a French cooking technique that involves submerging and cooking a food in fat over low heat for a long time. It was originally used as a preservation technique. For the most part, the fat is usually butter, oil, or animal fat (e.g. duck confit, which is cured duck legs cooked in duck fat).

Confiting is the polar opposite of frying, which is cooking a food in fat over high heat for a short amount of time.

Homemade Garlic Confit and Garlic Oil in Jar on Cutting Board

What is Garlic Confit?

Of all the things I learned to confit over that year, garlic confit remains as one of my absolute favorites!

Whole garlic cloves cooked in lots of fragrant extra virgin olive oil, for about 20 minutes, until they are incredibly tender.


Olive oil 1 Cup (16 tbs) ((or just enough to cover the garlic))
Garlic cloves 1 Cup (16 tbs) , peeled



1. In a saucepan over very low heat, place garlic and olive oil.

2. Allow the oil to heat gently until is slowly starts to bubble up for about 20 to 30 minutes.

3. Remove from the heat and spoon the garlic confit in a clean sterilized sealable glass jar and seal with sterilized lid.


4. Use as needed; serve with fresh sliced bread if desired.

Recipe Summary

Difficulty Level: Medium
Cook Time: 30 Minutes
Ready In: 30 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 2112Calories from Fat 1915

 % Daily Value*

Total Fat 217 g333.8%

Saturated Fat 29 g145%

Trans Fat 0 g


Sodium 27 mg1.13%

Total Carbohydrates 45 g15%

Dietary Fiber 2 g8%

Sugars 1 g

Protein 9 g18%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet