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square photo of garlic confit in a pan

Garlic Confit

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5 from 4 reviews


Learn how to make garlic confit that’s a creamy, herby garlic delight that you can smash on toast, add to homemade sauces, soups and more.




Tools Needed

  • stainless steel saucepan
  • olive oil dispenser
  • garlic peeler


  • 3 heads of garlic
  • 1 ½ cups olive oil
  • 3 sprigs of rosemary or thyme (optional)
  • 1/3 teaspoon red chili flakes (optional)



Stovetop Method

  1. Add garlic, olive oil, and rosemary to a small saucepan set over medium-low heat.
  2. Bring to a low simmer, then reduce the heat to very low. This will create a gentle simmer that will go for about 40-90 minutes. Mine took 40 minutes.
  3. Cook until garlic is golden and tender.
  4. Cool completely, then transfer to an airtight jar. Make sure garlic is completely covered in oil. If not, add more oil. Refrigerate.

Oven Method

  1. Preheat oven to 250°F.
  2. Add garlic and oil to an oven-safe dish. Make sure garlic is completely submerged in oil. If not, add more than the amount listed.
  3. Cover and bake for about 2 hours, until golden (not brown), and tender.
  4. Place on a heatproof surface, allowing to cool completely. Once cooled, pour into an airtight container and refrigerate until serving.



Storing Instructions: Cool garlic confit as quickly as possible. Store garlic confit in a clean container with the oil, ensuring it covers all garlic cloves. Cover with plastic before sealing the container. Keep in the refrigerator for 1-2 weeks, but no longer to avoid food borne illnesses.

Room Temperature: Do not ever store garlic confit at room temperature.

Freezing Instructions: Freeze for up to 3 months.

How to make Vegan: Keep recipe as is.

How to make Gluten Free: Keep recipe as is.

  • Prep Time: 5 minutes
  • Cook Time: 90 minutes
  • Category: Dips & Dressings, Condiments
  • Method: Stovetop
  • Cuisine: French