This Garlic Confit recipe is easy to make and incredibly versatile in its use.
If you have been looking for a simple way to infuse flavors into your favorite pasta and sauce recipes look no further than garlic confit. It is incredibly easy to make (made with only two ingredients) and its uses are vast. All you need is olive oil and a head of garlic.
What is garlic confit?
To confit something is to preserve it. In this case, it is the preservation of garlic.
Garlic confit is made from peeled garlic cloves bathed in olive oil and slow-cooked. There are two methods in which you can make it: on the stovetop (this method) or in the oven. It is easy to make and incredibly versatile in its use.
How to use it
While there are a multitude of uses for garlic confit, here are some of my favorites:
- Smash the tender cloves onto toasted bread or pizza. You can also smash the cloves with soft cheese, such as goat cheese.
- Toss with pasta or stir into pasta sauce. The garlic-infused oil is sensational with pasta or added into a homemade tomato sauce.
- Use it in a condiment recipe. It's a great accompaniment to softened butter (garlic butter) or mayonnaise (garlic mayo).
- Toss it with vegetables.
This garlic confit recipe uses only two ingredients.
- Olive Oil - It is best to use a high-quality extra-virgin olive oil for this recipe, like this extra-virgin olive oil.
- Garlic Cloves - You need one head of garlic for this recipe. You, can, however, use more garlic if you would like.
The most laborious part of making this item is peeling the cloves, otherwise, it's just a matter of waiting.
- Peel the garlic cloves: Carefully peel all of the cloves.
- Heat the oil & add the peeled cloves: In a saucepan over medium-low heat, heat the olive oil. Reduce the heat to low and add the garlic, stirring to coat.
- Slow cook for one hour: Continue cooking for about one hour, until the garlic is soft. Remove the pan from the heat.
- Store & refrigerate immediately: Transfer the confit to a tightly sealed jar or an airtight container immediately after cooking. Place it in the refrigerator right away. Store for up to one month in the fridge, the sooner you use it the better.
Frequently Asked Questions
Yes, garlic confit absolutely needs to be refrigerated. The cloves should be completely submerged in the oil and placed in an airtight container.
Garlic is a low-acid vegetable. When submerged in oil and stored at room temperature, a very serious toxin that causes the foodborne illness botulism can develop. *It is essential to refrigerate it immediately after making it and store it in an airtight container to avoid the risk of botulism.
In a clean jar or an airtight container, it will last up to one month in the fridge. Make sure you use a clean spoon when removing any of the cloves. The sooner it is used, the better.
Other Recipes You'll Love
Garlic confit is a beautiful addition to a multitude of recipes. After cooking low and slow, the garlic is tender and packed with flavor.
- 1 head of garlic
- 1 cup olive oil
- Carefully peel all of the cloves.
- In a saucepan over medium-low heat, heat the olive oil. Reduce the heat to low and add the garlic, stirring to coat.
- Continue cooking for about one hour, until the garlic is soft. Remove the pan from the heat.
- Transfer the confit to a tightly sealed jar or an airtight container immediately after cooking. *Place it in the refrigerator right away. Store it in the fridge for up to one month, the sooner you use the better.
DID YOU MAKE THIS RECIPE? Please leave a star rating and review below!
Love garlic confit...all though haven't made any. would love to try this out! Great share..
It's such a versatile delicious addition to so many recipes. Pure garlic flavor!
I love this! Going to make a batch this weekend. So many good recipes here ?
Oh, please do! It is so versatile and delicious. Thank you so much!! 🙂
My Garlic confit always solidifies in the fridge. How can I prevent this ? If not how do I use the confit garlic this way? It looks gross.
Olive oil hardens, or thickens, in the refrigerator because of the cool temps. While it may not look attractive, it is perfectly safe to eat. Scoop out what you need and heat it slightly before adding it to your recipe. *Confit is best eaten within 4 days of making it.