How to Make Garlic Confit
Garlic confit turns raw, sharp cloves into something soft enough to spread with a spoon and sweet enough to eat on its own, but it only works if the garlic cooks low and slow in oil rather than fries. Get the heat wrong and you end up with bitter, browned cloves instead of jammy ones, and the leftover oil, which is the other half of the payoff, needs to be handled carefully to stay safe.
Steps
- 1Peel 2-3 whole heads of garlic (about 2 cups of cloves), keeping the cloves whole.
- 2Place the cloves in a small saucepan just large enough to hold them snugly in a single layer.
- 3Pour in enough neutral or olive oil to fully submerge the cloves, about 1 1/2 to 2 cups.
- 4Add a few sprigs of thyme or rosemary and a bay leaf if using.
- 5Set the pan over the lowest possible heat, or place it in a 200°F (93°C) oven, so the oil barely bubbles.
- 6Cook for 45-60 minutes, checking every 10 minutes, until the cloves are golden and a knife tip slides through with no resistance.
- 7Let the garlic cool completely in the oil before transferring both to a clean jar.
Common mistakes
- Cooking over medium or high heat: this fries the garlic instead of confiting it, turning it bitter and tough before the inside softens.
- Storing the finished confit at room temperature: garlic in oil is a known botulism risk and must be refrigerated, used within a week, or frozen.
- Using a pan too large for the amount of garlic: a shallow pool of oil in a wide pan heats unevenly and scorches the cloves on the bottom.
Equipment
- Small saucepan or oven-safe dish
- Instant-read thermometer (optional but helpful)
- Slotted spoon
- Clean glass jar with lid
FAQ
Is garlic confit safe to store at room temperature?
No. Garlic held in oil at room temperature can support the growth of Clostridium botulinum, which doesn't need air to grow. Keep confit refrigerated and use it within 5-7 days, or freeze it in small portions.
Can I use the leftover garlic-infused oil?
Yes, it's excellent for dressings, roasted vegetables, or finishing pasta, but treat it with the same food-safety rules as the garlic itself: refrigerate it and use it within a week.
Why did my garlic confit turn brown instead of golden?
The oil was too hot. Even a gentle simmer is too aggressive; the oil should show only the occasional small bubble rising from the cloves, not a steady stream.
Can I make garlic confit in a slow cooker?
Yes, on the lowest setting with the lid slightly ajar to let excess moisture escape, though it typically takes closer to 2-3 hours since slow cookers run cooler than a stovetop or oven.
Need exact temperatures or timing? Check our Time & Temperature Guide →