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This garlic confit recipe uses an old and simple French cooking technique where garlic cloves are slowly cooked in oil until tender and aromatic. A versatile condiment, it adds depth and flavor to potatoes, pasta, veggies or when spread on bread. Transform your favorite recipes with the exceptional taste and texture of French garlic confit.
What is Garlic Confit?
Garlic Confit is a simple and indispensable classic French recipe. Making garlic confit is simple and it involves gently cooking peeled garlic cloves in olive oil over low heat until they become soft, creamy, and flavorful.
The slow cooking process helps mellow the garlic’s pungency, resulting in a versatile and delicious condiment that adds depth and richness to a variety of dishes.
History of Garlic Confit Recipe
Confit has its roots in France. It is a cooking method of preserving meat through slow cooking. This makes tough cuts more tender and long-lasting over a winter period.
The term “confit” originates from the French verb “confire,” loosely defined as “to preserve.”
It is commonly associated with the Gascony region of southwest France, known for its traditions around duck and goose products.
One of the most traditional and popular recipes from the region is duck confit. It is one of our favorite French dishes, consisting of duck cooked in duck fat.
Not surprisingly, in the Gascony region of France, garlic confit is made using duck fat.
However, in this simple confit garlic recipe, we use olive oil instead.
AUTHENTIC FOOD QUEST TIP: If you like duck or are curious about duck products from Gascony, France, we recommend D’Artagnan. Working with small farmers, D’Artagnan provides organic and humanely raised ducks and other sustainably raised meats. The founder is the daughter of one of the most renowned French chefs from Gascony. And, on her own, she is considered the “modern mother” who introduced America to duck, foie gras, and other organic meats. Find out more about D’Artagnan duck products.
Discovering Garlic Confit in France
In the springtime, local markets in France are filled with fresh garlic. These beautiful bulbs are referred to as ail frais or new garlic, ail nouveau.
Confit dishes are popular in France. One of our favorites, which can be cooked at home or at restaurants, is lamb confit.
The different cuts of lamb, which go by either rôti de gigot d’agneau or rôti d’épaule d’agneau are deliciously slow cooked with garlic.
This is one of our favorite dishes, and we savor it every time we’re in the City of Light.
Besides lamb, you’ll also find garlic confit added to potatoes and vegetables for unbelievable flavor.
This simple confit garlic recipe allows you to add a French touch to your meals.
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Garlic Confit Recipe – How To Make Confit Garlic at Home
In this garlic confit recipe, each ingredient plays a crucial role in creating a flavorful and aromatic condiment.
You want to use the highest quality of ingredients available to enhance the overall complexity of flavors.
To get started, you only the following ingredients:
- Fresh garlic heads
- Fresh Thyme
- Fresh Rosemary
- Whole black peppercorns
- Extra virgin olive oil
- Coarse salt
AUTHENTIC FOOD QUEST TIP: Check our other simple and traditional sauces to jazz up your cooking.
Garlic Confit Recipe Tips
When making confit garlic at home, consider these tips for the best results:
- Use fresh ingredients: Opt for fresh garlic heads, herbs like thyme and rosemary, and good quality olive oil for the best taste. Fresh ingredients will enhance the overall flavor of the confit.
- Cook low and slow: Cook the peeled garlic cloves in oil over low heat to gently soften them without browning. This slow cooking process helps develop a perfectly buttery texture and a sweet, mellow flavor.
What Type of Garlic to Use
When making garlic confit, use fresh pink or white garlic bulbs. Choose locally grown garlic, as imported garlic may be sprayed with chemicals to prevent spoilage during transportation.
Not to mention, using the freshest garlic will ensure the confit has the best flavors.
Peeling Garlic Clove Methods
Peeling garlic cloves can sometimes be a bit tricky, but there are a few methods you can try to make the process easier. Here are some common ways to peel garlic cloves:
- Using the Water Method: Soak the unpeeled garlic cloves in lukewarm water for a few minutes. The skins should soften, making them easier to remove.
- Using the Knife: Place the garlic clove on a cutting board, then gently press down on it with the flat side of a chef’s knife to crush it slightly. This action will help loosen the skin, making it easier to peel off.
- Using the Microwave: Place the unpeeled garlic cloves in the microwave for about 10-15 seconds. The heat will loosen the skins, making them easier to peel off.
- Using the Garlic Peeler: If you have a silicone garlic peeler tube, place the clove inside and roll it back and forth on the countertop. The pressure will loosen the skin for easy removal.
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Type of Oil To Use
When it comes to making garlic confit, use high quality olive oil for the best results.
Can I Reuse The Oil?
To make garlic confit, you use extra-virgin olive oil. When the garlic, fresh thyme, and rosemary are added, they infuse the olive oil with unique flavors.
You can reuse the oil, and we highly recommend keeping it. The herbs, garlic, and oil mixture can be drizzled on pasta, salads, eggs, potatoes, vegetables, and much more.
Have fun using confit garlic oil and give your cooking that special touch.
Why Is My Garlic Confit Bitter?
If your garlic confit turned out bitter, there could be a few reasons behind this unwanted taste:
- Garlic Quality: Old or sprouted garlic cloves may have a bitter taste. Fresh, good-quality garlic is less likely to have a bitter taste.
- Cooking Temperature: Garlic can turn bitter if it’s cooked at too high a temperature. Low and slow cooking over gentle heat is ideal. Make sure the garlic is cooked gently until soft and fragrant without browning too much.
- Seasonings: If other seasonings or ingredients with a bitter taste are added to the garlic confit, they can affect the overall taste. Use the simple ingredients in this recipe and ensure everything is fresh and of good quality.
What Is The Difference Between Roasted Garlic And Garlic Confit?
Roasted garlic and confit garlic are both absolutely delicious ways to enjoy garlic, but they differ in their preparation and flavor profiles. Here are the main differences.
- Roasted garlic: With roasted garlic, the whole heads of garlic are typically roasted in the oven with the top portion cut off to expose the cloves. This method caramelizes the garlic, resulting in a sweeter, milder flavor and a soft, spreadable texture.
- Garlic confit: As we share in this recipe, the garlic cloves are gently cooked over low heat, submerged in olive oil with herbs. The slow cooking process yields a creamy, savory condiment with a more subtle garlic flavor.
Can I Make Garlic Confit In The Oven?
While authentic garlic confit is traditionally made on the stovetop, it can also be made in the oven for convenience.
Start by preheating your oven to a low temperature, typically around 275°F (135°C) or lower. This gentle heat will slowly cook the garlic cloves without browning them.
Peel the garlic cloves and place them in an oven-safe baking dish. Pour enough oil over the garlic cloves to cover them completely. Add herbs and cover the dish with foil or a lid.
Bake for about 45 minutes or until garlic is very soft and fragrant. Be sure to keep an eye on the garlic, as it should not brown!
Remove garlic confit from the oven and allow to cool at room temperature before transferring it to a clean jar.
What to Serve with Garlic Confit
The beauty of garlic confit is its versatility. Feel free to experiment with garlic confit in various dishes.
You can mix it into pasta, mashed potatoes, or even add it to vegetables for an extra layer of flavor.
The garlic-infused oil is liquid gold. Mix it into your salads as a vinaigrette or dressing. And you can also use it as a dipping sauce or drizzled on a sandwich.
As a condiment, garlic confit nicely accompanies grilled steak and roasted fish, adding richness and savory flavors.
For a simple but delicious snack, spread confit garlic on slices of crusty bread. Like butter, it is a treat for toast.
Can You Eat Your Garlic Confit Right Away?
Allow the garlic to infuse in the oil for a day or two before using it. This resting period enhances the flavors and ensures a well-developed taste profile in the confit.
Are There Any Health Side Effects From Eating Garlic Or Garlic Confit?
Generally, garlic is considered safe for most people when consumed in normal amounts. Eating garlic has several health benefits, such as boosting the immune system, reducing blood pressure, and having anti-inflammatory properties.
Similarly, garlic confit, which consists of garlic cloves slow-cooked in oil, can be a flavorful addition to dishes.
If not handled correctly, homemade garlic in oil may cause botulism. This is when home-prepared foods are preserved without proper handling and sterilization.
To avoid fostering the growth of bacteria, the Centers for Disease Control recommends placing the homemade oil in the refrigerator at 40 °F or 4°C.
How To Store Garlic Confit
Store the garlic confit in an airtight container making sure the garlic cloves are fully submerged in the infused oil.
Keep it in the refrigerator for up to two weeks. Properly sealed, garlic confit can last in the freezer for up to 3 months.
Use Stored Garlic Confit
When olive oil is stored in the fridge, it will solidify. When you want to use the garlic confit, remove the jar from the fridge and let it come to room temperature.
The garlic confit will quickly become liquid again and ready for use.
Garlic Confit Recipe Step-by-Step Instructions
Peel Garlic
Peel the garlic cloves using your favorite method. In this garlic confit recipe, we soak the unpeeled garlic cloves in lukewarm water for a few minutes, allowing the skin to easily come off.
Add Herbs & Oil
Place the garlic cloves, along with salt, pepper, thyme and rosemary into a saucepan. Pour in olive oil to fully coat the garlic cloves.
Cook Garlic And Test Softness
Let the herbs, garlic and oil mixture cook for about 1 hour over low heat. The oil should simmer and not boil. Check the cooking progress by removing one clove with a slotted spoon and press on it to check that it is slightly soft.
Garlic Confit Recipe
Ingredients
- 3 heads fresh garlic
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 teaspoons coarse salt
- 15 whole black peppercorns
- 2 cups olive oil or just enough to completely cover the garlic
Instructions
- Peel the garlic cloves by soaking the unpeeled heads in lukewarm water for a few minutes. The skins should soften, making them easier to remove.
- Place the garlic cloves, along with salt, pepper, thyme, and rosemary into a saucepan.
- Pour in olive oil to fully coat the garlic cloves.
- Heat the saucepan over low heat for 1 hour. The oil should simmer gently but not boil. Cooking time may vary depending on the size of the garlic cloves; larger cloves may require longer cooking.
- Check cooking progress by carefully removing one clove with a slotted spoon and gently pressing between two fingers; the garlic clove should be slightly soft.
- Allow to cool, then transfer to a clean, sealable glass jar. Ensure the cloves remain fully submerged in oil when stored in the refrigerator.
- As you use the oil or remove cloves from the airtight jar, be sure to use a dedicated spoon and clean it after each use.
- Spread the garlic confit on bread, toss it into pasta, veggies, or mashed potatoes, and enjoy!
Notes
- While thyme and rosemary are the traditional herbs used in French garlic confit, you can also use sage or bay leaves as alternatives.
Nutrition
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Rosemary is the editor-in-chief and strategist at Authentic Food Quest.
Traveling slow since 2015 with her partner, Claire, she has explored the cuisine in 45 countries and more than 240+ culinary cities.
Her writing about local food specialties has been featured in Lonely Planet, Business Insider, Honest Cooking, Food Insider, and Huffington Post.
As a food and travel writer, Rosemary has co-authored three books, including one in collaboration with Costa Brava Tourism.
Rosemary is an avid runner when she’s not eating and exploring new destinations. She has run ten marathons and counting.
Before Authentic Food Quest, Rosemary held senior-level strategy positions in advertising.
Find out more about Authentic Food Quest
Love garlic. What a flavorful and delicious recipe to try. Thanks for sharing.
So glad you enjoyed it. It is delicious indeed!
We love everything with garlic and this recipe caught my eye due to its simplicity and multitude of uses. Can’t wait to try it. Thanks for sharing your garlic peeling tips as well.
Awesome, Angela. We are a garlic family as and the peeling tips do help. Cheers
This was such a quick and easy recipe that does not disappoint! So fresh and robust flavor; definitely, a new favorite recipe!
Great to hear, Sara. It just adds so much flavor!! Cheers
I love using this on my toast and my mashed potatoes! Thank you for this recipe!
That’s great to hear Tiffany. True the garlic confit is quite versatile. Glad you enjoyed the recipe.
I made this garlic confit last night. We spread it onto some bread and OMG was it incredible!
Yay, so excited to hear that Tayler. This recipe is a keeper indeed. Thanks for sharing.