Garlic confit transforms pungent raw cloves into a sweet, tender, jammy condiment by cooking them slowly in a bath of oil. A French technique classically used to preserve meat in its own rendered fat, confit can also be done, as it is here, with a neutral oil.
Most of the cooking time is hands-off. For an aromatic variation, add a few sprigs of rosemary or thyme, a bay leaf, black peppercorns, or crushed red pepper flakes before the pan goes into the oven (see Herby Garlic Confit). And don’t overlook the oil. Garlic confit gives you two kitchen workhorses in one: Mash the cloves into potatoes or hummus, smear them onto toast, or mix them with softened butter for steak. Use the deeply savory garlic oil in salad dressings, marinades, or anywhere you want a mellow hit of garlic.
Garlic confit FAQ
What is the best oil for garlic confit?
Most vegetable oils will work here. We prefer a neutral oil, such as grapeseed or safflower, which lets the garlic flavor shine. Extra-virgin olive oil is another good option, though its flavor can be overpowering here, and it tends to break down more quickly than a neutral variety. Avoid delicate oils, as well as canola, which develop off-flavors during the long cooking process.
How do I peel all this garlic?
You have a couple of options. The most reliable methods we’ve found include adding the separated cloves to a metal mixing bowl, covering it with a second mixing bowl to form a sort of sphere, then shaking the contraption rapidly up and down. The friction will slough off the skins, leaving the cloves intact.
If that feels like too much work, you can also soak the separated garlic cloves in hot water for 1 minute. The skins will slip right off.
Last, you could use a dedicated silicone garlic peeler:
How do you know when garlic confit is done?
Look for cloves that are completely tender. They should be golden, jammy, and soft enough to mash into a creamy purée using just a fork. Keep in mind that ovens vary; start checking the garlic before the full cooking time if yours tends to run hot.
How do you store garlic confit?
Transfer the cooled garlic and oil to an airtight container and keep refrigerated at or below 38°F for up to 2 weeks. Garlic stored in oil should not be kept at room temperature.
Can you freeze garlic confit?
Yes. For convenient portions, freeze the garlic cloves and infused oil together in an ice cube tray—or purée them first if you plan to add them to soups, stews, or spreads. Transfer the frozen portions to an airtight freezer container. Thaw overnight in the refrigerator or add the frozen portion directly to a hot pot.
Recipe information
Total Time
2 hours 10 minutes plus chilling
Yield
Makes about 1½ cups
Ingredients
3
1½
Need to make a substitution?
Preparation
Preheat oven to 250°. Combine 3 heads of garlic, cloves separated and peeled, and 1½ cups grapeseed oil in a small ovenproof saucepan (add more oil if cloves aren’t submerged). Cover and bake until cloves are golden and tender, about 2 hours. Let cool, then transfer garlic and oil to an airtight container and chill.
Do Ahead: Garlic can be cooked 2 weeks ahead. Keep chilled. Bring to room temperature before using.
Safety note: In most cases, confited garlic is perfectly safe to eat, but storing garlic in oil does carry a risk of botulism, a foodborne illness caused by bacteria that thrive in low-oxygen, low-acid, low-sugar environments. The cooking process greatly reduces that risk, as does storing the cooked garlic and oil at a temperature below 38° and consuming them within 2 weeks. For longer storage, or for storing at room temperature, look for methods using a pressure canner.
Editor’s note: This garlic confit recipe was originally published in our January 2016 issue; it has been updated for style. Head this way for more of our most garlicky recipes →