Garlic Confit

December  6, 2021
6 Ratings
Photo by Rocky Luten. Prop Stylist: Molly Fitzsimons. Food Stylist: Anna Billingskog.
  • Prep time 5 minutes
  • Cook time 1 hour 30 minutes
  • serves 6 to 8
Author Notes

Garlic confit is a surefire way to upgrade just about anything, from balsamic vinaigrette and carrot soup to avocado toast and steamed broccoli. Peeling the garlic is the hardest part of this recipe, and it goes a lot faster if you have a podcast or audiobook playing in the background. From there, it’s entirely hands off, simmering away on the stove while you kick back. The wide cook range, anywhere between 45 minutes and 1½ hours, is because of the low heat. How powerful is your stove? How conductive is your pan? These variables make a big difference. Check in every so often to make sure the garlic is gently, not vigorously, bubbling. (My stove doesn’t know its own strength, so sometimes I’ll push the pan halfway off the burner, or remove it from the burner for a minute or two to calm down.) A little patience will lead to buttery soft cloves and deeply savory oil. Speaking of which—I call for olive oil here because I adore how its fruity grassiness gets along with garlic. But if you want your confit oil to have a more subtle flavor, just swap in the same quantity of canola, grapeseed, or vegetable oil.

A few notes about food safety: Because garlic confit is so low in acid, mindful storage is especially important. To reduce the risk of food-borne botulism, per the Centers for Disease Control and Prevention (CDC), garlic confit should always be chilled, not kept at room temperature. When working with garlic confit, use a clean utensil to take out what you need, then immediately return the jar to the fridge to avoid the batch coming up to room temperature. From the fridge, make sure you use it up within 2 weeks. If you’d prefer, you can also store it in the freezer for up to 3 months.
Emma Laperruque

What You'll Need
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Garlic Confit
  • 3 heads garlic, broken into cloves, ends trimmed, peeled
  • 1 cup extra-virgin olive oil
  1. Combine the garlic cloves and olive oil in a small saucepan over medium-low heat and bring to a gentle simmer. Lower the heat, likely all the way, to maintain a gentle simmer, like bubbling seltzer, for 45 minutes to 1½ hours, until the cloves are very tender and golden brown. Transfer to an airtight glass jar, making sure the cloves are submerged in the oil, and refrigerate for up to 2 weeks. Or freeze in an airtight freezer-safe container for up to 3 months.

See what other Food52ers are saying.

  • Steven Williamson
    Steven Williamson
  • Maurizio Leo
    Maurizio Leo
  • Fenix
  • stax1973
Emma was the food editor at Food52. She created the award-winning column, Big Little Recipes, and turned it into a cookbook in 2021. These days, she's a senior editor at Bon Appétit, leading digital cooking coverage. Say hello on Instagram at @emmalaperruque.

5 Reviews

Fenix April 28, 2022
Suggestion - You can purchase a flat grill to put between the burner and the pan to control the heat. When I have long slow cooking I use one for stews. This prevents worrying about burning. Definitely will try the garlic.
Estelle G. September 6, 2023
This is called a flame tamer and it's worth it's weight in gold if you want a very low cooking temperature especially on a gas stove. My grandmother would use it when cooking rice as a very low flame makes cooking rice foolproof.
stax1973 December 7, 2021
Looks amazing. After cooking do I need to let it cool down before putting it in the fridge? Also, can I make it in larger batches as well as adding perhaps pepper flakes or herbs to the cooking process?
Steven W. December 7, 2021
Looks super easy and very useful. I'd be hard pressed to not just put that on a few slices of sourdough bread and eat it.
Maurizio L. December 7, 2021
you read my mind