Garlic Confit: The Silky, Flavor-Packed Secret I Use in Almost Everything

This simple garlic confit recipe delivers soft, buttery garlic and a fragrant oil that elevates everything from toast to soups. Quick to prep and easy to store, it’s your new favorite kitchen staple.

Why Garlic Confit Deserves a Permanent Spot in Your Fridge

Some ingredients just quietly change your cooking forever. Garlic confit is one of them. It’s soft, mellow, and infused with so much savory richness that once you try it, you’ll start putting it on everything – from toast to roasted veggies to salad dressings. This blog post is dedicated to this humble little kitchen treasure I always have on hand.

If you’ve ever had roasted garlic and loved that melt-in-your-mouth sweetness, garlic confit is like that, but silkier, richer, and even more versatile. And the best part? It’s incredibly easy to make at home.

I started making garlic confit years ago, and since then, it’s quietly become a foundational flavor in my kitchen. If you’ve been following my recipes, you’ve probably noticed it popping up in everything from creamy dips to infused oils and sandwiches. Today, I’m sharing my exact recipe and all the ways I love to use it – plus everything you need to know to make it yourself and store it safely.

What is Garlic Confit?

Garlic confit is made by gently roasting peeled garlic cloves in oil, often with herbs and spices, until they’re incredibly soft, mellow, and almost spreadable. “Confit” is a French term that means to cook something slowly in fat – think duck confit – but in this case, the fat is olive oil, and the ingredient is garlic.

The slow roasting removes the pungency of raw garlic and replaces it with a sweet, buttery flavor that’s deeply satisfying.

Garlic confit isn’t just garlic – it’s an entire flavor experience.

Why I Love It (and You Will Too)

I always say garlic confit is like a love letter to your future self. You make a batch once, and then you get to enjoy it over and over again with minimal effort. Here’s why I’m obsessed:

• It transforms simple meals into something special.
• It lasts for weeks in the fridge when stored properly.
• It’s a two-for-one recipe – you get the creamy garlic and also garlic-infused olive oil.
• It’s beautiful in jars and makes a great homemade food gift.
• It’s endlessly customizable – play with herbs, spices, or even citrus peels.

Ingredients You’ll Need

Making garlic confit at home requires only a few pantry staples:

• About 2 cups peeled garlic cloves – Fresh and firm, not sprouting or soft.
• Extra virgin olive oil – Enough to submerge the garlic, usually around ½ to ¾ cup.
• Herbs and spices of your choice – I often use thyme, rosemary, and a pinch of red pepper flakes for a little kick.

Step-by-Step Instructions

Here’s exactly how to make garlic confit at home. It’s incredibly simple and doesn’t require any fancy equipment.

1. Preheat the Oven

Set your oven to 400°F (200°C).

2. Prep the Garlic and Oil

Place your peeled garlic cloves in a deep baking dish or small casserole dish. Pour enough olive oil to fully cover the garlic.

3. Add the Flavors

Add your herbs and spices I love a few sprigs of thyme and rosemary with a sprinkle of red pepper flakes. These infuse both the garlic and the oil with a rich, aromatic flavor. Oregano, parsley, tarragon – they all work great too!

4. Bake Gently

Cover the dish with foil. Roast in the oven for about 40 minutes. You’re not looking for golden-brown garlic – just soft, lightly golden cloves that almost melt when pressed.

5. Cool and Store

Let the garlic confit cool completely. Then transfer it – with the oil – into a sterilized glass jar. Store in the refrigerator for up to two weeks. Always keep the garlic submerged in oil to prevent spoilage.

Tips for Perfect Garlic Confit

• Use fresh, high-quality garlic for the best flavor and longest shelf life.
• Make sure the garlic is fully submerged in oil before baking and storing.
• Always store in the fridge – never at room temperature – to avoid the risk of botulism.
• Sterilize your storage jar by washing it in hot, soapy water and drying it in the oven.

How to Store Garlic Confit Safely

It’s important to note that garlic confit should always be refrigerated. Garlic stored in oil at room temperature can create the perfect environment for botulism – a serious foodborne illness.

Here’s how to keep it safe:

• Store in the refrigerator at 40°F (4°C) or below.
• Keep the garlic completely covered in oil.
• Use a clean spoon every time you scoop some out.
• Discard if you notice any off smell, mold, or change in texture.

Creative Ways to Use Garlic Confit

Now for the fun part – how to use this golden, garlicky magic. Here are my favorite ways:

• Spread it on toast – Like butter, but better.
• Mash it into mashed potatoes – Seriously game-changing.
• Add it to salad dressings – A little goes a long way.
• Swirl it into soups – Instant depth of flavor.
• Toss it with roasted vegetables or pasta – Especially dreamy with mushrooms or tomatoes.
• Whip it into dips – Blend with white beans, Greek yogurt, or even hummus.
• Top your pizza – Just trust me on this.

And if you browse through recipes on Kateryna’s Cafe, you’ll notice I use garlic confit again and again. It’s not just a flavor boost – it’s a little shortcut to deliciousness.

Why Garlic Confit Is So Good for You

Besides being ridiculously tasty, garlic confit has some sneaky health perks:

• Anti-inflammatory properties – Garlic is known to help reduce inflammation in the body.
• Heart health benefits – It’s been shown to support healthy cholesterol and blood pressure.
• Gut-friendly – Garlic contains prebiotics, which feed good gut bacteria.
• Immune booster – While cooked garlic is less potent than raw, it still has immune-supportive properties.

And olive oil itself? Full of healthy fats and antioxidants that are great for your skin, heart, and brain.

My Story: From Ukrainian Street Markets to Garlic Confit Magic

Growing up in Ukraine, garlic was always around – but not like this. We’d buy it fresh at the street market, its scent sharp and unmistakable. I remember it being bold, assertive, and sometimes overwhelming.

We used it mostly raw or minced into dishes, and while I appreciated the flavor, it was never something I thought could be soft, spreadable, and so elegant.

When I moved and began experimenting more in the kitchen, I stumbled upon garlic confit through a French cookbook. One weekend, I roasted a batch, unsure what to expect. I still remember that first spoonful – sweet, nutty, and soft like butter. It felt like discovering a secret.

Since then, I’ve been using it in everything – from hearty winter soups to summery toasts. It’s the kind of thing that makes everyday cooking feel luxurious.

Frequently Asked Questions

How long does garlic confit last in the fridge?

Up to 2 weeks, as long as it’s kept cold and submerged in oil.

Can I freeze garlic confit?

Yes! You can freeze the cloves (without oil) in small batches and use them as needed.

Can I use other oils besides olive oil?

Yes, though I recommend neutral oils like avocado oil or grapeseed if you want a milder taste.

What dishes does garlic confit go best with?

Almost anything – especially toast, pasta, roasted vegetables, and dips.

More recipes with Garlic Confit:

Crispy Tomato Pesto Toast with Cottage Cheese & Garlic Confit