Easy Garlic Confit Recipe in the Oven

confit garlic being spead on a piece of bread.

All hail Garlic Confit!

Confit garlic is one of my favorite things to make. You may ask why. Well, one reason is that I am a garlic lover, or a “garlic girlie” if you will. And this garlic confit recipe delivers on the punch of garlic that we need to survive. If a recipe calls for a couple of cloves of garlic we are most likely going to double that. Its a problem and I am ok with it because there are a ton of health benefits or garlic! They also will revoke your “Italian card” if this isn’t your immediate first response. We always make sure to do a big batch so we have enough for multiple recipes. We especially love this in our Roaster Garlic (Confit) Dip!

One of the best things is that after you roast the peeled garlic cloves they become almost buttery. If you prefer to roast garlic in the bulb you can also do that but I find that buying pre-peeled garlic and cooking it in oil or fat (that’s all confit means) is way easier and creates far less work on your end.

Garlic in roasting pan covered in olive oil with lid.

Take the easy route for Garlic Confit.

If you would like to make this slow-roasted garlic dish with heads of garlic instead of whole garlic cloves that are pre-peeled you will simply just remove as much of the “paper” from the outside of the garlic and cut a small portion of the top off to expose the cloves. The instructions after that will be the same. You will likely need 2-3 heads of garlic to have enough for a few recipes.

I always make sure to reserve the garlic oil from the confit recipe in a mason jar for future use. If you do not have a mason jar any airtight container will do! The oil will have a robust garlic flavor and can be used in many other dishes. You can also use the extra garlic cloves in things like salad dressings, garlic mashed potatoes, olive oil dip, spread on some crusty bread, as a bread dip, or freeze in ice cube trays for a dip (Our Roasted Garlic Confit Dip)!

cooked garlic confit with spoon and bread.

Confit is the French word for preserve.

Confit is the French word for “preserve”, and in the cooking world, this just means that you will cook and store your garlic in fat. This cooking method allows for longer storage and cooking at a low temperature allows for more flavor to be created.

If you do anything with this recipe after it is done please take a clove out of your baking dish with a clean spoon, and slowly spread it on a crusty piece of bread. It is the best thing and so satisfying to do!

overhead shot of garlic in olive oil with herbs on a cutting board.

Some of the things that make this recipe better!

Keep in mind that every oven and environment is different. The goal is to slow-roast your garlic over a long period of time with low heat until it is golden brown. Once it is golden brown you will have the incredible flavor you need to make this dip!

Extra Virgin Olive Oil: I choose to use a good quality extra virgin olive oil when making my garlic confit but you could also use a vegetable oil. It will produce subtly different flavors but will overall not affect the flavor or your dip!
Fresh Herbs: I love use sprigs of fresh herbs here! I usually go for sage, rosemary, and parsley but feel free to use which ever ones you love! Dried herbs are also a good option in a pinch!
Red Pepper Flake: I love the tiny bit of heat these can add. They also bring some of the sweetness in the garlic out but if you are adverse to spice you can omit them.

One of the other plus sides to the recipe is that they are all simple ingredients that you can find at your local grocery store! Please let us know if this was a hit at your party!

Products we used

We love this little Le Creuset baking dish for making our garlic!
We also use these mason jars for EVERYTHING!

FAQ

Is garlic confit healthy?

Yes, garlic confit can be considered a healthy option. The slow-roasting process used in garlic confit helps to mellow the strong flavors of raw garlic, making it easier on the stomach. It also retains most of garlic’s nutritional benefits, such as antioxidants and potential immune-boosting properties. However, keep in mind that the garlic is cooked in oil, so consuming it in moderation is advisable, especially if you’re watching your calorie or fat intake.

Is garlic confit sweet?

Garlic confit is not typically sweet. The slow-roasting process in oil helps to caramelize the natural sugars in garlic, which can impart a mild sweetness and a more nuanced flavor compared to raw garlic. However, the sweetness is usually subtle and balanced by the savory and aromatic qualities of the dish.

How long does garlic confit last?

When stored properly, garlic confit can last for up to two weeks in the refrigerator. Make sure to store it in an airtight container and completely submerge in the oil to prevent spoilage. If you notice any off smells, flavors, or signs of mold, it’s best to discard them.

What can I use garlic confit for?

Garlic confit is a versatile ingredient that can be used in various culinary applications. Some common uses include:
– Spreading on toasted bread or crackers as a flavorful appetizer.
– Mixing into mashed potatoes, pasta, or risotto for added richness and depth of flavor.
– Drizzling the infused oil over cooked vegetables, roasted meats, or grilled seafood.
– Incorporating into sauces, dressings, or marinades to enhance taste.
– lending into soups or stews for a subtle garlic essence.
-Tossing with cooked pasta for a simple and delectable pasta dish.