Garlic Confit

Oven-made garlic confit cooked gently in olive oil until soft, mellow, and spreadable. My simple, reliable method that produces tender garlic cloves and infused oil with clear guidance for safe storage and use.

Course Condiment, Preserved Ingredient

Cuisine French, Mediterranean

Keyword garlic confit, garlic confit in olive oil, garlic confit recipe, oven garlic confit, roasted garlic confit

Prep Time 10

Cook Time 1

Total Time 1 10

Servings servings (2 cups total)

Calories 95kcal

Author Cathy Pollak

Equipment

mini dutch oven or deep oven-safe casserole dish (small). It must keep the garlic fully submerged without requiring excess oil.
mason Jar For safe storage. Or any glass jar with a tight-fitting lid.

Ingredients

2 cups (~300 g) peeled garlic cloves
2 sprigs fresh thyme
1 sprig fresh rosemary
1 bay leaf
½ tsp (2 g) whole black peppercorns
½ tsp (3 g) kosher salt
1 to 1¼ cups (240-300 ml) extra-virgin olive oil enough to fully submerge the garlic

Instructions

Preheat the oven to 275°F (135°C).
Place the peeled garlic cloves in a mini Dutch oven or deep oven-safe casserole dish and arrange them in a single, even layer. Add the thyme, rosemary, bay leaf, peppercorns, and salt, keeping the herbs around the garlic rather than stacked on top.
2 cups (~300 g) peeled garlic cloves, 2 sprigs fresh thyme, 1 sprig fresh rosemary, 1 bay leaf, ½ tsp (2 g) whole black peppercorns, ½ tsp (3 g) kosher salt
Pour in enough olive oil to completely submerge the garlic cloves.
1 to 1¼ cups (240-300 ml) extra-virgin olive oil
Cover the dish tightly with a lid or foil and transfer to the oven. Bake for 45 minutes.
Remove the lid or foil and continue baking for another 15 minutes, until the garlic is pale gold, soft, and easily mashed with the back of a spoon. The oil should be aromatic and calm, not bubbling aggressively.
Remove from the oven and allow to cool slightly. Transfer the garlic and oil to a clean glass jar, pressing the cloves down so they remain fully submerged. Cool completely, then refrigerate.

Notes

Nutrition is calculated assuming garlic is consumed with a portion of oil, not drained dry.
Serving size reflects 1 tablespoon garlic confit with oil, not straight oil alone.
Oil absorption is estimated conservatively to reflect real-world use.
Garlic confit must always be stored refrigerated and fully submerged in oil.
Never store garlic confit at room temperature.
You can purchase already peeled garlic cloves at the market to make it easy on yourself.

If you’re making this garlic confit, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

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Nutrition