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A close up of homemade garlic confit showing the individual cloves in oil.
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4.93 from 38 votes

Garlic Confit (3 Easy Methods)

Buttery garlic confit made 3 ways — soft, mellow cloves + flavorful oil.
Prep Time10 minutes
Cook Time2 hours
Cool Time20 minutes
Total Time2 hours 30 minutes
Course: Appetizer, Condiment, Side
Cuisine: European
Diet: Gluten Free, Vegan, Vegetarian
Freezer friendly: 2 Months
Shelf life: 2 Weeks (in fridge)
Servings: 48 (1 Tbsp)
Author: Samira

Ingredients

  • 3 heads garlic or use pre-peeled cloves
  • 1.5 cups extra virgin olive oil or neutral vegetable oil (canola, avocado, etc.)
  • few sprigs rosemary or any other herb of your choice

This will yield about 3 cups of confit.

US Customary - Metric

Instructions

  • Stovetop method: Simmer garlic and rosemary in oil over low heat for 20–30 minutes, stirring occasionally, until garlic is soft and lightly golden.
  • Oven method: Bake garlic and rosemary fully submerged in oil at 210ºF (100ºC) for 2 hours, or until soft and spreadable.
  • Slow Cooker method: Cook garlic and rosemary in oil on LOW for 2 hours, until tender and creamy.
  • Let the confit cool completely, then transfer to a sterilized jar and refrigerate.

Video

Notes

  • Keep heat low
  • Fully submerge garlic 
  • Use clean utensils
See full post for more tips

Nutrition

Serving: 1Tbsp | Calories: 60kcal | Carbohydrates: 1g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 1mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg