Garlic Confit & Roasted Garlic Oil
If there’s one thing to always have tucked away in your fridge, it’s garlic confit. These soft, slow-roasted cloves are buttery, mellow, and packed with umami, turning even a simple slice of toast or roasted potatoes into something luxurious and elevated. All you need is garlic, good olive oil, and a little patience. As the cloves slowly roast, their sharpness fades into a rich, almost caramel-like sweetness. Spread them on sourdough, swirl into pasta, mash into potatoes, or use the infused oil—aka liquid gold—for frying eggs or finishing soups. It’s the kind of small-batch staple that quietly transforms everyday cooking.
Using up the garlic confit & roasted garlic oil
Drizzle it over cozy dishes like my Mushroom Risotto or Cauliflower & Chèvre Bisque for an extra layer of flavor, or swap it in for the fresh garlic in my Panzanella with Roasted Garlic Ricotta for something a little silkier and more complex. Honestly? It’s good on just about everything.
The golden (garlic) rules of confit
Low and slow is the name of the game here. Look for a very gentle simmer on the surface of the oil, almost like it’s just barely moving (not bubbling). This slow roast is what gives the garlic its buttery texture and sweet flavor!
Once cooled, you can store the garlic confit in the fridge for up to two weeks or in the freezer for a month or so. Just be mindful to keep the garlic cloves fully submerged in the oil to avoid creating a rather toxic concoction in your fridge!
Garlic Confit & Roasted Garlic Oil
This easy garlic confit recipe is the ultimate kitchen staple for garlic lovers. Whole garlic cloves are slow-roasted in olive oil until soft, golden, and deliciously mellow. Use it in everything from toast to pasta, and save the infused oil for next-level flavor.
Ingredients
- 1 cup whole garlic cloves, peeled
- ¾ cup olive oil, canola, or avocado oil
Instructions
- Preheat the oven to 350 degrees.
- Peel about 1 cup of garlic cloves, keeping them whole and discarding the skins.
- Add the peeled garlic cloves to a small baking dish and add enough olive oil to completely submerge the garlic, about ¾ cup should do but this can vary depending on the size of your dish.
- Cover the baking dish tightly with foil and place on top of a baking sheet (in case of spills). Bake for 45 minutes to 1 hour, until fragrant and lightly golden.
- Remove from the oven, discard the foil and allow to cool for about 15 minutes.
- Transfer the garlic confit and oil to a small air tight storage container, making sure the cloves are fully submerged in oil.
- This will keep in the fridge for up to two weeks and in the freezer for several months. Use it on everything.
