Easy Garlic Confit for Pasta, Bread, and More

5 from 1 vote

Easy Garlic Confit for Pasta, Bread, and More

If you’re a true garlic lover, this easy garlic confit recipe is going to be your new favorite kitchen secret. Using just a few simple ingredients, you can transform raw garlic cloves into soft, golden gems with a rich, mellow garlic flavor that lasts.

Prep Time10

Cook Time1

Total Time1 10

Course: Sauce

Cuisine: American, French

Keyword: condiment recipe, garlic recipe, sauce recipe

Servings: Cups

Calories: 1999kcal

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Equipment

Ingredients

3 Heads Garlic peeled into whole cloves of garlic
1 1/2 Cups Extra Virgin Olive Oil or neutral oil such as canola oil, avocado oil, or grapeseed oil, just enough oil to fully cover the cloves in your pan
3 Sprigs Fresh Thyme or other fresh herbs such as rosemary
½ Teaspoon Black Peppercorns
Optional: a pinch of red pepper flakes or red chilli flakes for subtle heat

Instructions

Separate your heads of garlic into cloves. You can use pre-peeled garlic cloves from the grocery store, but the freshest garlic will give you the best flavor.
Place the peeled cloves in a small saucepan with the fresh thyme, and black peppercorns. Add enough olive oil (or other cooking oil) to fully submerge the garlic.
3 Heads Garlic, 1 1/2 Cups Extra Virgin Olive Oil, 3 Sprigs Fresh Thyme, ½ Teaspoon Black Peppercorns, Optional: a pinch of red pepper flakes or red chilli flakes for subtle heat
Cook low and slow. Set the saucepan over low heat and bring it to a gentle bare simmer (around 200–225 degrees F). The goal is slow cooking. Cook for 45–60 minutes, or until the cloves are tender, fragrant, and lightly golden brown.
The garlic cloves should be soft and easily pierced with a fork. They should also have a slightly translucent appearance.
Use a slotted spoon to remove the garlic cloves. Transfer garlic and oil into a clean, sterilized glass jar or mason jar. Allow to cool to room temperature before sealing.

Notes

Important Note on Garlic Confit Safety

On the homestead, we all want to get the most out of our harvest and make food last a long time. But garlic in oil is one recipe that needs extra care. When garlic is submerged in oil, it creates a low-oxygen environment that can allow Clostridium botulinum (the bacteria that causes botulism) to grow. Botulism is a serious food-borne illness. It can happen if garlic confit is left at room temperature for long periods of time.

To keep your family safe, here are the best ways to handle homemade garlic confit:

Always refrigerate in a sterilized glass jar or other airtight container.
Use within a reasonable timeframe. Up to 2 weeks in the fridge.
For longer storage, freeze garlic confit in ice cube trays and transfer to a freezer-safe bag for up to 3 months.
Always use clean utensils when scooping out garlic or oil.

❌ Never store garlic confit at room temperature or in a pantry, even in a big jar.

Homemade garlic confit is one of the best things you can add to your kitchen routine, but it’s worth taking a few extra precautions. A little care goes a long way toward ensuring your end result is both delicious and safe.

Nutrition