Garlic Confit Recipe

Elevate your dishes with this incredibly flavorful Garlic Confit! A versatile condiment, the slow-cooked garlic cloves are unbelievably tender and sweet, perfect for spreading on bruschetta, topping pasta, rice, or potatoes, or even adding to roasted vegetables. The infused oil is equally magical, ideal for creating vibrant marinades, delicious salad dressings, or adding depth to your favorite recipes. This simple recipe yields a flavorful condiment that will transform your cooking!

Prep Time 15 mins
Cook Time 65 mins
Calories 1665 kcal
Protein 19g
Rating Be the first
Garlic Confit 29

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Forktionary editorial kitchen team

The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Garlic Confit

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How to Make Garlic Confit

  1. Preheat oven to 200°F (93°C).
  2. In a small oven-safe saucepan, combine 1 whole head of garlic (about 12-16 cloves), peeled and separated, with 1 cup of high-quality extra virgin olive oil. Add 1 teaspoon of salt and ½ teaspoon of black pepper.
  3. Place the saucepan in the preheated oven and cook for 60 minutes, or until the garlic is very tender and golden.
  4. Remove from oven and let cool completely. The garlic will continue to infuse the oil as it cools.
  5. Store the garlic confit in an airtight container in the refrigerator for up to 2 weeks.
  6. Enjoy the amazing flavor in countless dishes!

Nutrition Information (Approximate per serving)

Sodium

1 g

Sugar

10g

Fat

112g

Carbs

17g

Frequently Asked Questions

How long does it take to make Garlic Confit?

Garlic Confit takes about 80 minutes from start to finish — roughly 15 minutes to prepare and 65 minutes to cook.

How many calories are in Garlic Confit?

Garlic Confit has approximately 1665 calories per serving, with about 19 g protein, 17 g carbohydrates and 250 g fat.

What ingredients do I need for Garlic Confit?

The key ingredients for Garlic Confit are Garlic, Rosemary, Dried Red Chilies, Olive Oil. See the full list with measurements above.

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