About the Recipe
When you cook as much as I do, certain ingredients earn permanent VIP status in the kitchen—and garlic confit is definitely one of them. There’s something magical that happens when garlic slowly simmers in olive oil: it transforms from sharp and punchy into buttery, mellow, almost sweet little bites of gold. Spread it on a slice of toasted baguette and it basically becomes its own appetizer (though it also makes a killer upgrade to my Bruschetta).
This year, while brainstorming holiday bites—like my Crispy Mushroom Bites appetizer and those briny Homemade Dill Pickles that never last more than a day—I found myself craving something simple but versatile. Garlic confit checks every box: it’s elegant, easy, and wildly flavorful. I love it stirred into dips, spread under cheese, tossed into warm salads, or tucked alongside a charcuterie board. And if you’ve never tried it, prepare to fall hard.
It’s one of those make-once, use-all-week recipes—and I promise, once it’s in your fridge, you’ll find ways to sneak it into everything. Let’s make a batch!
Soft, mellow flavor: No sharp bite here—just buttery, sweet garlic that spreads like a dream.
Versatile magic: Use it on toast, in dips, pasta, salad dressings, or even your Sunday roast.
Aromatic bonus: The infused oil is liquid gold—use it for cooking, roasting veggies, or drizzling over soup.
Easy to make: Minimal effort, big payoff. It’s as simple as simmering garlic in oil.
A beautiful upgrade: It adds a gourmet touch to everyday meals (and makes a lovely edible gift too).
What You'll Love
How long does garlic confit last? Stored in an airtight container and fully submerged in oil, it’ll keep in the fridge for up to 2 weeks. Always use a clean utensil to remove cloves.
Can I freeze garlic confit? Yes! Freeze the cloves and oil separately in ice cube trays, then transfer to a freezer-safe bag. Perfect for tossing into sautés or sauces later.
What kind of oil should I use? I prefer a mild olive oil, but avocado or grapeseed oil also work well. Just avoid anything too strongly flavored or low-smoke point.
Do I need to peel the garlic first? Yes—peeling the cloves gives you that spreadable texture and lets the flavor really melt into the oil.
Can I reuse the oil after? Absolutely! The infused oil is incredible in salad dressings, marinades, roasted veggies, and more.
Frequently asked Questions
Ingredints Explained
Ingredients
2 heads of Garlic
2 cups Extra Virgin Olive Oil
1/2 Teaspoon Salt
2 springs Rosemary
Preparation
Preheat your oven to 325F.
The first step is the longest and most tedious, but once you complete the first step the next are easy-peasy. Take the heads of garlic and separate them into individual cloves. Peel the cloves. Now, there are various techniques you can find on the internet as how to do this as quickly and hassle free as possible. One trendy one is to place all the cloves into a sealed jar and shake vigorously for a few minutes. Personally, this method didn't really work for me. Not sure if I was doing it properly. Maybe I was using the wrong sized jar... maybe it's the garlic. Who knows. So, instead I went for the good old squash and peel. Take a large knife and crush the clove on the side with the flat side of the knife. You'll break the delicate skin this way and will be able to peel the rest off quite easily.
Once all your cloves are peeled, place them in a small oven proof dish and cover them with olive oil. The cloves should be submerged 3/4 of the way. Sprinkle in the salt and place in the rosemary springs. Put in the oven and bake for 45 minutes or until the garlic is cooked through and golden brown.
This confit garlic is amazing to eat as a spread on it's own. Take a clove and spread it on a piece of toasted baguette. It is absolutely delicious. It also makes a great paring for other roasted vegetables or dips. I use it for my deconstructed bruschetta recipe and it is heavenly.