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+ servings

Garlic Confit

Katelyn Theofanis
Garlic Confit is easy to make and incredibly versatile in its use. The tender cloves can be smashed onto toasted bread or tossed with pasta.
5 from 1 vote
Prep Time 5 mins
Cook Time 1 hr
Total Time 1 hr 5 mins
Course Condiments
Cuisine French
Servings 1 cup
Calories 1911 kcal



  • 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. 


*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 botulism risk.


Calories: 1911kcalCarbohydrates: 1gProtein: 1gFat: 216gSaturated Fat: 30gSodium: 4mgPotassium: 6mgFiber: 1gSugar: 1gVitamin A: 1IUVitamin C: 1mgCalcium: 4mgIron: 1mg
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