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    Category Home » Sauces and Condiments » Oven-Roasted Garlic Confit

    Oven-Roasted Garlic Confit

    Published: Jan 27, 2022 · Modified: Jul 4, 2022 by Leigh Anderson · This post may contain affiliate links

    Jump to Recipe Print Recipe

    Soft, spreadable nuggets of golden-brown roasted garlic cooked low and slow in a bath of olive oil and herbs. Swoon! Garlic confit can be used so many ways like folded into soups and stews, spread across grilled bread, whipped into aioli and more! Find my easy method for how to confit garlic below!

    a white oval baking dish filled with roasted garlic cloves, olive oil and rosemary

    The flavor of garlic confit is rich and nutty. Each clove softens as it cooks in the oil becoming tender, creamy, and spreadable. Garlic confit can be blended it into soups, sauces, folded into creamy whipped potatoes, or spread it onto warm grilled bread. No matter how you use it, adding confit garlic will instantly make any dish more flavorful and complex!

    5 Ways to Use Garlic Confit:

    • In place of roasted garlic. Garlic confit can be used in place of roasted garlic in almost any recipe. The flavors are very similar!
    • Folded into creamy mashed potatoes like these Garlic-Miso Butter Mashed Potatoes.
    • Blended into a creamy salad dressing. How good does “roasted garlic caesar dressing” sound? For an extra layer of flavor, swap out raw garlic cloves for garlic confit in this zesty buttermilk caesar dressing.
    • Spread on homemade crostini or grilled bread for an easy appetizer.
    • Blended into soups to add depth and richness. Check out this Roasted Garlic and Potato Soup by my friend Karen at Family Style Food.

    Ingredients You’ll Need

    All you need to make garlic confit is a few simple ingredients: whole garlic bulbs or a store bought pack of pre-peeled garlic cloves, olive oil, fresh thyme and/or rosemary, black peppercorns and a pinch of salt.

    If you do decide to use whole garlic bulbs and peel them yourself, check out this video for how to peel garlic fast and efficiently!

    a white oval baking dish filled with raw garlic cloves, a whole head of garlic, black peppercorns, a glass dish of olive oil, sprigs of fresh rosemary and thyme

    Recipe Step by Step:

    Step 1. Roast

    Place the garlic cloves, herbs, salt and pepper in a high sided baking dish. Pour the oil overtop and bake for 45 minutes or until the cloves are golden brown and tender.

    left: a white oval baking dish with raw garlic cloves in olive oil. right: a glass jar filled with roasted garlic confit

    Step 2. Storing

    Let the garlic and oil cool completely then transfer the mixture to a jar with a tight fitting lid. Store in the refrigerator for up to three weeks or in the freezer for up to three months.

    FAQs and Expert Tips

    What is the difference between roasted garlic and garlic confit?

    Though made differently, roasted garlic and garlic confit are very similar in flavor and texture. Roasted garlic is made by roasting whole heads of garlic until they are deeply golden brown, then squeezing or peeling the cloves out of their skin. With the confit method, peeled garlic cloves are cooked in olive oil low and slow until soft and lightly golden. Roasted garlic has a richer more deeply caramelized flavor while garlic confit is a bit more mellow and nutty.

    How long does garlic confit stay fresh?

    Garlic confit stays fresh for up to three weeks in the refrigerator or three months in the freezer.

    Can I make garlic confit on the stove top?

    You can make garlic confit on the stovetop, though you will need to keep a close eye on the garlic as it cooks and stir frequently to prevent burning. Add all of the ingredients to a pot then simmer on low until the garlic is soft and lightly golden brown.

    a white bowl filled with roasted garlic cloves in olive oil with herbs and peppercorns

    Check Out More Delicious Recipes

    • Cherry Tomato Confit
    • Crispy Chicken Thighs with Buttermilk Caesar Slaw (Chicken Under a Brick)
    • Pork Tenderloin au Poivre
    • Sheet Pan Honey-Soy Sticky Chicken
    • Four Cheese Gnocchi al Forno
    • Lemon Ricotta Pasta with Spinach and Artichoke

    I love to hear from readers and always do my best to respond to each and every comment. If you make this recipe be sure to leave a comment and/or give it a rating! Don’t forget to follow along on Pinterest, Facebook, and Instagram for all the latest updates!

    a white oval baking dish filled with roasted garlic cloves, olive oil and rosemary

    Oven-Roasted Garlic Confit

    Soft, spreadable nuggets of golden-brown roasted garlic cooked low and slow in a bath of olive oil and herbs. Swoon! Garlic confit can be used so many ways like folded into soups and stews, spread across grilled bread, whipped into aioli and more! Find my easy method for how to confit garlic below!
    5 from 9 votes
    Print Pin Rate
    Prep Time: 15 minutes
    Cook Time: 45 minutes
    Servings: 6
    Calories: 353kcal
    Author: Leigh Anderson

    Ingredients

    • 5 heads garlic, cloves peeled or 2 heaping cups of store-bought pre-peeled garlic cloves
    • 1 ½ c olive oil
    • 2 sprigs rosemary
    • 2 sprigs thyme
    • 5 whole peppercorns
    • 1 tsp salt

    Instructions

    • Preheat the oven to 325F.
    • Place the garlic cloves, herbs, salt and pepper into an oven-safe baking dish. Pour the oil on top. The garlic should be at least 75% submerged in oil. If its not switch to a smaller container or add more oil.
    • Bake the garlic uncovered, for 45 minutes or until the cloves are soft and golden in color.
    • Let cool completely before serving or storing.

    Notes

     
    Ingredient Notes:
    • Peeling garlic is one of my least favorite tasks! I am all for using store bought pre-peeled garlic cloves for garlic confit. Whole Foods sells a big pack in their refrigerated section that’s super-convenient to use. If you do decide to use whole garlic bulbs and peel them yourself, check out this video for how to peel garlic fast and efficiently!  
    • Rosemary/Thyme/Peppercorns: You can really play around with the herbs and spices here. In the fall you may like to add some fresh sage. In the spring/summer basil or oregano would be nice. Peppercorns are totally optional!
     
    Storing  Leftovers:
    • Leftover garlic confit can be stored covered, in the refrigerator for up to 3 weeks or in the freezer for up to thee months.

    Nutrition

    Calories: 353kcal | Carbohydrates: 8g | Protein: 2g | Fat: 36g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 26g | Sodium: 392mg | Potassium: 96mg | Fiber: 1g | Sugar: 1g | Vitamin A: 19IU | Vitamin C: 8mg | Calcium: 45mg | Iron: 1mg
    Did you make this recipe?Share a picture on Instagram and tag me: @Craving_California and use the hashtag: #CravingCalifornia!

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    Reader Interactions

    Comments

    1. Sarah

      December 23, 2022 at 7:28 pm

      I made this for a friend’s birthday party and it was a huge hit! I’m making it for our next family gathering. Should I stir it throughout the cooking process, that way more cloves get a nice golden brown on them?

      Reply
      • Leigh Anderson

        December 26, 2022 at 11:15 am

        Hi Sarah, I’m so glad you enjoyed this recipe! If you’re finding that the cloves are not cooking evenly then giving them a stir once or twice throughout the cooking process is a good idea. You may also want to bake them in a smaller baking dish to ensure that they are all evenly submerged in olive oil. That will help with even cooking too.

        Reply
    2. Chrissy Herald

      August 10, 2022 at 1:23 pm

      5 stars
      Super easy and fabulous results. Versatile. Been stirring these lovely golden nuggets into many recipes. Nicely flavored oil.

      Reply
      • Leigh Anderson

        August 10, 2022 at 1:34 pm

        Thank you Chrissy. I’m so happy to hear you liked this one.

        Reply

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