How to Make Garlic Confit and Homemade Garlic Oil
Let’s talk about this incredible garlic confit. Have you heard of garlic confit? Your life will be forever changed after this post. Learn how to make garlic chips while you’re at it!
Until a few years ago, my understanding of the term ‘confit’ was pretty limited. Sure, I knew that duck confit was a thing (a very delicious thing) and it was French–most likely learned when I butchered the word at some point or another, and someone in my family corrected me.
Before that, I was not intimately familiar with the cooking technique.
Food Safety Disclaimer: Garlic is a low-acid ingredient, and if stored improperly in oil (without oxygen) and in warm temperatures (at room temperature), it can produce a very serious toxin that causes botulism. Homemade garlic confit and garlic oil should always be made and immediately stored in the refrigerator for food safety reasons. Per food safety guidelines, it is recommended that you use them within 4 days of making – but if prepared and stored properly, it can often keep for several weeks in the refrigerator. Please use your own discretion, but be aware that storing homemade garlic confit and garlic oil improperly and for a long period poses an inherent food safety risk.
What Does It Mean to Confit Something?
When I started culinary school, I was introduced to all sorts of delicious French cuisine and classic cooking techniques. After school, I worked in a restaurant under a French-trained chef.
To confit became part of my daily routine. We confited so many foods. Garlic, tomatoes…you name it and we probably confited it.
For those unfamiliar, confit is a French cooking technique that involves submerging and cooking a food in fat over low heat for a long time. It was originally used as a preservation technique. For the most part, the fat is usually butter, oil, or animal fat (e.g. duck confit, which is cured duck legs cooked in duck fat).
Confiting is the polar opposite of frying, which is cooking a food in fat over high heat for a short amount of time.
What is Garlic Confit?
Of all the things I learned to confit over that year, garlic confit remains as one of my absolute favorites!
Whole garlic cloves cooked in lots of fragrant extra virgin olive oil, for about 20 minutes, until they are incredibly tender. While I’m partial to cooking these in olive oil, you can also use avocado or other oils.
Similar to roasted garlic, the cloves become very sweet, soft, and extremely flavorful.
What To Use Garlic Confit For?
As far as what you can do with garlic confit, the possibilities are endless. Since the garlic cloves are cooked through and soft, you can mash the garlic cloves easily and spread them on top of bread for a delicious spread or garlic bread. You can also add them to dips, such as homemade hummus, salads, Yukon Gold mashed potatoes, or roasted broccoli or other vegetables!
You can also leave the cloves intact and sprinkle them on top of homemade pizza, add them to a marinade (such as my easy chicken marinade), put them under the skin of roast chicken, or just add them to a hot pan for sautéing with any number of vegetables.
If you’d like to infuse the oil and garlic cloves with fresh herbs, such as rosemary or thyme, you can do that as well. Just follow the instructions in the recipe below!
Use the remaining homemade garlic oil for delicate cooking, drizzling on top of soups or dishes, adding to salad vinaigrette, or serving with a crusty baguette for dipping.
Does Garlic Confit Need to Be Refrigerated?
Yes, garlic confit and infused oils absolutely need to be refrigerated, due to a risk of developing botulism and other bacterias. Per food safety guidelines, it is recommended that you use them within 4 days of making – but if prepared and stored properly, it can often keep for several weeks in the refrigerator. Please use your own discretion, but be aware that storing homemade garlic confit and garlic oil improperly and for a long period poses an inherent food safety risk.
Feel free to spoon out the garlic cloves or oil and add directly to a pan for cooking, or let the oil come to room temperature for 30 minutes to 1 hour if you are using it for dipping or finishing, etc.
Can You Freeze Garlic Confit?
Yes, however this mixture should store in a refrigerator for up to a week or longer – if you are concerned about food safety, I recommend using it within 3 to 4 days of making.
Homemade Garlic Confit and Garlic Oil
Ingredients
- 3 whole heads of garlic dry, fresh cloves with zero bruising
- 2 cups (480 mL) extra virgin olive oil
- fresh herbs, such as thyme or rosemary, or dried chiles optional
Instructions
- Food Safety Note and Disclaimer: Garlic is a naturally low-acid ingredient, and if stored improperly in oil (without oxygen) and in warm temperatures (at room temperature), it can produce a very serious toxin that causes botulism. Homemade garlic confit and garlic oil should always be made and immediately stored in the refrigerator for food safety reasons. Per food safety guidelines, it is recommended that you use them within 4 days of making - but if prepared and stored properly, they can often keep for several weeks in the refrigerator. Please use your own discretion. .
- Use the palm of your hand to carefully separate the heads of garlic. Using a sharp small knife, trim the ends of each garlic clove and then peel each clove, leaving it intact. Discard any bruised cloves.
- Place the peeled garlic cloves in a small saucepan (2 quarts or larger), cover with the olive oil, and place over very low heat on the stove. As the oil begins to warm, you will slowly see small bubbles form. The bubbles will gradually get larger until the oil is simmering slowly.
- Continue to cook the garlic in the oil over very low heat, stirring carefully every few minutes, for 15 to 30 minutes (time will vary depending on your garlic clove sizes, adjust time as necessary), or until the garlic cloves are tender and cooked through, yet still retain their shape and aren't heavily caramelized. Use a long sharp knife to pierce the cloves, they should meet little to no resistance once they are finished cooking.
- Remove from the heat. Add fresh herbs to the oil, if using. Transfer to a clean heat proof jar, cover with a tight-fidding lid, and immediately refrigerate. Food Safety Storage Note: Homemade garlic confit and garlic oil should always be stored in the refrigerator for food safety reasons as infused garlic oils have a botulism risk if stored at room temperature. Per food safety guidelines, it is recommended that you use them within 4 days of making - but if prepared and stored properly, they can often keep for several weeks in the refrigerator. Please use your own discretion.
Does Garlic Confit Need to Be Refrigerated?
- Garlic is a low-acid ingredient, and if stored improperly in oil (without oxygen) and in warm temperatures (at room temperature), it can produce a very serious toxin that causes botulism. Homemade garlic confit and garlic oil should always be made and immediately stored in the refrigerator for food safety reasons. Per food safety guidelines, it is recommended that you use them within 4 days of making - but if prepared and stored properly, they can often keep for several weeks in the refrigerator. Please use your own discretion. .
Can You Freeze Garlic Confit?
- Yes, however this mixture will store well in a refrigerator for several weeks or up to a month. Please allow the mixture to thaw in the refrigerator before using.
119 Comments on “How to Make Garlic Confit and Homemade Garlic Oil”
Hey I just started using collagen, do u think I can use it in this? I really like the benefits that had recently for my hair and I would love to put it on my spreads
I wouldn’t recommend it personally!
Can I peel the garlic the day before and store in refrigerator? I am looking forward to trying this.
Definitely. I wouldn’t do this farther than a day or so out, because garlic can get really pungent. Just peel the cloves and place in a covered glass jar or something!
Thanks for the recipe. This will be easier than roasting in the oven, as I’ve always done. Making this today to spread on Ciabatta loaf and Brie cheese. Yum
If you keep the garlic under the oil, making a “cap” if you will, of solid olive oil in a clean jar in the fridge with a tight lid and a little lemon juice added, it will keep quite a while, one to two months.
But, you have to do the things above.
Thank you . Very helpful. I will confit my garlic from now on.
Is there a smaller serving? The oil would have to cover the cloves completely yet have enough cloves to infuse properly. I won’t use 3 heads of garlic by myself. Any suggestions?
Just reduce the number of cloves and cover accordingly! Or alternatively do a combination of cloves and cherry tomatoes, etc. Hope this helps!
If you separate the garlic from the oil, does the oil keep for longer?
I’ve had mine in the fridge for 3 weeks and was thinking about dumping the garlic but keeping the oil.
If the cloves have been fully covered by oil this entire time and refrigerated, they might still be fine. If you’re nervous about the cloves, I’d probably toss the oil too.
Looks delicious! Can I use pre-peeled whole garlic cloves (I see them at my Costco), or do you recommend I use fresh garlic?
Yes! I definitely find that the pre-peeled garlic can often be older and doesn’t last very long – so I do think fresh is ideal, but for this preparation, I say go for it just for ease!
how do stores get away with storing it on there shelves.
Garlic confit has to be stored in the refrigerator for food safety reasons. Please read the post and instructions carefully.
They use food safe acid and other preserving techniques that can’t easily be done at home. Basically they create an environment that prevents the toxin that causes botulism.
Can i just do it without any herbs just garlic and olive.oil and how much degrees in oven to softened garlic and minutes
I used just EVO and a pinch of sea salt and put about 3 bulbs worth of cloves in the oil and in my oven safe casserole dish at 200 degrees for 1 hour, comes out great every time
Yes, this is awesome. I do plan to update this recipe with oven instructions as well, so glad it worked well for you.
I see you have put nutritional information for 1 serving. But it doesn’t say how much 1 serving is
Sorry for the late reply – this is about a tablespoon’s worth. It is hard to give a serving for something like this – because it is used sometimes just as oil (or just for the garlic confit) and usually added to another dish (not eaten straight), so there’s no real serving that I can provide. Think of it nutritionally like full garlic cloves (cooked in oil) + 100% olive oil, because those are the only two components.
I made some of this last night and sealed it in a Ball jar as if I was canning it. Pretty soon I heard the lid pop indicating a vacuum seal. Why couldn’t this be stored like canned veggies on a storage shelf instead of refrigerating?
Please do NOT do this. The oil and garlic cloves have to be stored in the fridge, otherwise there is a serious risk of botulism. This is not intended for pantry storage at all, and you should always be following proper pressuring canning or water bath recipes/guidelines for things that are designed to be conserved in the pantry.
If you search garlic in oil and botulism you can find resources that explain in detail why canning doesn’t make this recipe shelf-safe. A quick summary is that the toxin is created by the bacteria anaerobically. By creating a vacuum, you would be creating the perfect environment to help raise the toxin that can kill you (assuming there is any of the bacteria present in the first place, which you would never know either way).
Refrigeration slows the process, but each person must make their own decision how long they’re willing to keep it in the fridge based on the perceived risk. I imagine that’s why this article goes to great lengths to make sure you don’t miss the warning about risk.
Can this be done in a Sous vide method?
Hi Lynn,
I’m sure it can be, but I don’t personally see the benefit! I would google that and see what you find, but I can’t personally give tips because I don’t prepare it that way myself.
can you use garlic that is cut in half? or does it have to be whole garlic cloves? i have some garlic that is starting to sprout and i want to remove the “germ” from the cloves
Yeah! This works either way!
Can you crush the garlic and store it separately once confit
Yes, I don’t know if I would personally crush it until you’re ready to use it. It MUST be refrigerated quickly either way.
Where I work we drain the garlic from the oil and pass garlic through a fine sieve. The garlic lasts for at least a month, vacuum sealed (a batch is always used up within a month so I don’t know how long it would last otherwise)
Please answer a question for me, as I have been doing this for 40 years. My training—professional—taught me that the botulism spores are killed when at least 80 degrees C is maintained during the cooking process. I simmer the cloves in good EVOO at >100C for 30 minutes, allow the oil to further, covered, for 30 minutes more, then bottle it in a dark green bottle with a bar spout. I’ve always stored it at room temp; we go through the oil in about 4 weeks, then I make more. I’ve never encountered a problem. The confit seems to last about 4 hours in my house. FDA and USDA guidelines still say the spores and the bacteria are killed at >80C. Was my training—and federal guidelines incorrect?
Hi, so sorry for the long delay in responding to your comment! I’ve never encountered an issue either – but it’s mainly the garlic (or any traces of garlic) that can breed botulism and I’m purposely being very cautious and conservative with this guide. I’ll probably include more information, but most people don’t own a thermometer nor will time the cooking properly, so I’d rather be cautious in my writing – people are welcome to do what they want in their kitchen and do more research (which is why I’ve included links out), but so many people just skip the recipe instructions and don’t read them properly.
I have a question? Will my olive oil still taste good if I remove my garlic from the olive oil after it has been cooked? I have an old family recipe for Aglio e olio but my grandchildren don’t like to eat the garlic pieces.
I thank you for you recipes ☺️
Yes, definitely! It’s already been infused with the garlic flavor, so the cloves aren’t very necessary at that point. Be sure to store it in the fridge though!
I like the explanation for confit. The French pronunciation is close to cuh fee. Neither is emphasized. I’d never before heard about confit. I am going to use avocado oil, because it has a high smoke point. That means it’s harder to burn it.
Can this be cooked in a crock-pot?
Hi! I think it probably could – it could definitely be cooked in a casserole dish in a low temperature oven – but I can’t advise on the time or setting, since I’ve never made it this way. It doesn’t take long to cook on the stovetop, and the idea of putting a lot of oil in an appliance that I’m walking away from just makes me personally nervous. Sorry I can’t be more helpful!
I am seeing conflicting info here. Will is stay for weeks in fridge or 4 days? Thanks
Hi Lori! Sorry about that. I have felt comfortable storing garlic confit in the refrigerator for longer than a week, but technically according to food safety (and the risk of botulism, if not prepared safely), it is recommended to be used within 3 to 4 days of making. This is ultimately up to what you’re comfortable with!
Homemade garlic oil is asking for botulism. Heating the garlic won’t kill any spores that occur naturally in the soil. Once deprived of oxygen in the oil, these anaerobic spores are apt to reactivate, grow, and produce the deadly botulinum toxin.
I encourage you to remove this post, and to post something warning your readers of the severe health consequences that can come of storing garlic in oil.
Hi Jesse. Thanks for your comment. I’ve included multiple disclaimers in this post and recipe that outline the botulism risk, and instruct people that the oil and cloves should always be put into a clean jar and immediately refrigerated and used in a short period to reduce the risk. As always, it is up to the individual to decide what they are comfortable with making in their kitchen and to follow the proper food safety guidelines. If stored properly, the risk is very low.
Whole Foods used to make something like this and sell in their prepared food section. They call it “marinated garlic”. So I’m trying to replicate that with your recipe. Do you think oregano/salt/pepper would be a good combo to season with, after cooling?
You definitely could! I might still leave out the salt and just sprinkle some on when you’re serving it. Be sure to store it in the fridge ?
Hi,
Quick question about storage. Is it 2-3 weeks in the fridge and then its fully infused and ready to eat? or must it be eating in 2-3 weeks before it goes bad.
Just preparing it now, thank you for the recipe, am super excited :—–)
It is ready to eat right away, but needs to be stored in the refrigerator if it contains the garlic cloves (this protects from botulism bacteria that can occur if you leave it out at room temperature). I would also personally use the garlic cloves in 2-3 weeks, but I’m also more conservative with storage tips, so if it smells good and looks good, you’re probably fine for longer than that.
Hi! I made some and when i put it in the fridge it solidified, is that normal? I used extra virgin olive oil.
Yes – olive oil will solidify between 45-50 degrees (if it didn’t solidify, I’d be concerned about the quality of the oil). You’ll want to let it come to room temperature if using the oil for dipping or finishing, but you can spoon out the oil or cloves to use for cooking, etc.
However, the oil/garlic combination should be stored in the refrigerator for food safety purposes.
Would any oil work? Thinking about rapeseed oil
Thanks
Yes it would work, but personally I would only use that oil for cooking and olive oil will be much tastier. A neutral oil like that doesn’t have very good flavor for dipping or finishing a dish.
Hi. I did use this recipe but mostly for the garlic infused oil to use for my sister’s low fodmap diet. It it does result in a wonderful flavor that I now prefer to using garlic. Because of the concern of botulism that I read about after I made it, I disposed of the garlic (almost a sin I know) and stored the oil in the freezer using chunks as needed. I have since purchase covered ice cube trays to make that easier. My question though is that I don’t see any mention of that risk in your recipe or comments. Is it really ok to keep the infused oil on the counter indefinitely? Does the 20 minutes of heating kill the botulism?
I store my garlic confit in the fridge, not on the countertop! The risk with botulism has to do with proper storage and using it in a certain amount of time, and that’s why I recommend storing this in the fridge. Hope this helps!
Is it possible to freeze this to enable storage for a lot longer?
Yes, you could freeze it too. I tend to go through it quickly enough that this isn’t really necessary, but it’s definitely an option – just thaw before using.
Heya!! This is amazing and I tried but mine turned lil brown like it’s not exact white, kinda roasted colour. So is it proper or I need to make some changes??
Yes! It usually should turn golden slightly, but you’ve still made garlic confit ? the cloves will have less of a roasted flavor but they’ll still be delicious!
Hi, this sounds great and I want to do this, but I don’t think we would be able to use all of it in two to three weeks. Can some of the garlic confit be frozen for use later on?
It should keep if left in the fridge and stored in the oil. You can also halve the recipe if you want!
I’ve seen some that tell you not to keep for more then 3-5days
If I just use the oil will it keep longer?
Smells amazing
The garlic oil can definitely keep it for longer than that, but needs to be stored in the fridge for food safety purposes. The idea is to store the confit garlic in the oil (this helps preserve the garlic cloves too). Hope this helps clarify!
This looks delicious! Going to make t his afternoon. Would it be okay to add basil?
You could, yes! I would add it after the fact – just during cooling. It will brown and oxidize though, so you might want to remove the leaves once they have infused the oil.
Is there a reason to add garlic and oil on the pan first, and then heat up the pan rather than adding garlic to heated oil? Does it enhance the flavor?
This is the method that I use because by the time the oil heats, the garlic cloves are basically lightly golden and cooked through. You can certainly heat the oil, then add the cloves and let them sit as it cools down. I haven’t made it that way, but there’s no reason why it shouldn’t work! The key is to make sure that you don’t heat your oil any longer or at any higher heat than necessary, because olive oil has a low smoke point.
I’m going to try this tonight and add some crushed red pepper flakes and fresh cilantro while the oil cools. Hope it tastes wonderful!
That sounds awesome!! Hope you enjoy it.
So simple, yet so amazingly delish! Thank you Laura!!!
So glad you enjoyed it!!! Thanks for taking the time to leave a review- I really appreciate it. Stay safe and well. xo
So happy to hear that!
Hello everyone! Can I use avocado oil instead of olive oil? Also, can I take some of the oil out and keep on the counter and the rest in the garlic in the fridge? When I am boiling the garlic may I put herbs in? Kinda of like a garni a bouquet and just remove before storing?
Yes! You can definitely use avocado oil and leave a certain portion (of the oil) out on the countertop to use for cooking. I wouldn’t leave it out for an extensive amount of time – simply because it will degrade quicker – but if you’re using it quickly and for cooking, that’s totally OK! Great questions! If you’re adding herbs, I recommend adding them to the hot oil once it is done, allow it to infuse as the mixture cools, and remove before storing. Hope this helps!
Thank you, thank you for this delicious version of garlic oil! I use garlic oil all the time as a substitute for garlic in recipes that inevitably call for oil.
I’m on a little-known diet called a Low FODMAP diet used for IBS symptoms due to diet.
FODMAPs is an acronym referring to Fermentable Oligosaccharides, Disaccharides, Monosaccharides and Polyols. These are complex names for a collection of carbohydrates and sugars found in food, that can be poorly absorbed by some people.
Examples of FODMAPs are lactose, fructose, sorbitol and mannitol. Example foods almonds, soy, stone-seeded fruits, apples, celery, cauliflower and wheat products.
It may sound intimidating, but there are tons of online resources and delicious recipes.
Just my attempt at maybe helping someone who needs this type of diet. It is quite doable and yummy!
This garlic oil is the best homemade recipe I’ve come across!
Due to digestive issues, I can no longer eat garlic per se, however I can use garlic infused oil. I have taken storage one step further by pouring the cooled oil into ice cube trays, freezing it and storing the cubes in freezer bags. So convenient!
Anyone take it one step farther and water bath it so you can store it in your dry store for longer? Originally thats what recipe i was lookong for.
Do you mean to cook the garlic cloves in a water bath?
Can I can this in small jars for later use?
Store it, do you mean? Yes, you could definitely put it into different containers, but you’d still probably want to use it by a similar time if it’s refrigerated.
Thank You, Thank You, Thank You! I have just read through mountains of recipes on how to store garlic. NONE of the pleased me much! Then I saw this Confit recipe. Like you once did, I associated Confit with duck. Now I never will again. My spell check doesn’t like the word Confit. But I sure do. I am tired of throwing away spoiled garlic. I live on the second story of a Senior Complex. I didn’t turn on my heat all winter. The rising heat from below is unreal. Unfortunate for my poor potatoes, onions, and garlic. Now at least I can save a few pennies on one produce. Thank you again. Barb..P.S. Can you save potatoes and onions too?
Wow, I’m really excited to try this.
I just want to add that once you’ve made this concoction, it is also a remedy for ear aches and infections….I kid you not. Just put several drops of garlic infused oil into your ear (make sure there’s no debris in the oil) with a cotton ball to cover the ear and prevent it from leaking out, and it will cure the worst ear pain within a couple of hours (even quicker if you lay down instead of remaining upright). Not just the pain though, the garlic kills anything that is the cause of an infection (viral, fungal, or bacterial).
Danielle, Thank you for taking the time to let us know of the amazing, medicinal treatment of garlic oil.
I love home remedies that are proven to work. I believe I heard a while back that garlic has anti-viral and anti-bacterial properties. This practical form in oil helps me think of a few other medicinal uses – e.g. a periodic fungal skin rash.
Did this and put it in the fridge. Now the next day it is just a white hardened block in the mason jar?
Was it supposed to do that?
Olive oil (and many other fats) will solidify below certain temperature thresholds, especially in the refrigerator. You can simply use a spoon to scoop some out and add it to a pan for cooking, etc. If you are interested in having the oil for dipping or vinaigrettes, just simply allow it to come to room temperature – remove it from the fridge about an hour or so before you want to use it. The cloves should be refrigerated for general storage, but it won’t harm it to be at room temperature for an extended period of time!
How long can we store this oil??
You should be able to store the garlic oil in the fridge for up to 2-3 weeks.
Wow, it looks it tasts really good, but it is a pity that I seldom eat GARLIC, I don’t like the smell, but I would like to try it out using your method, thanks
Chew a coffee bean it will take away garlicbreath got it from Gilroy garlic capital
Love using this garlic oil on my homemade bread. Just a simple, but perfect, combination!
This is an elegant recipe. . And I intend to make it. My question is : Could I cheat and use those the convenience jars of peeled cloves?
Thanks so much Jay! Yes, you could certainly use the peeled cloves–I recommend using the fresh ones that are usually in the refrigerated section of the grocery store, as opposed to other jars? Does that make sense? You will still want to try any tough clove ends before cooking. Let me know if you have any questions!
Just wandering can you use garlic paste for making this oil recipe
No, please don’t do this, but thanks for your question! The garlic will burn and the flavor won’t be the same (there are often additives in garlic paste). Fresh peeled garlic cloves are best.
For anyone who is interested.
Just learned a new trick on how to peel whole head of garlic. Just take a small empty container such as a mason jar or an empty plastic peanut butter jar that has been cleaned and put the whole head of garlic inside and screw on the lid. Then shake vigorously but not too hard for a minute or two and Wala your garlic whole head has been peeled all at one time. Just pour the contents of the jar on the counter pick out your whole peeled clean garlic cloves and throw the skins in the trash. Try it it really works!
Yes! I’ve also done this in two stainless steel bowls! Thanks for the advice Jerry! I’ve actually posted a video of this on the blog before, so I should add a link to the bottom of the article 🙂
Could you slow cooker this?
Hi Deborah! Thanks for your comment (sorry it took me longer than usual to reply, I was mini-mooning!). I personally have never tried to do this in a slow-cooker (mostly because I did not own one!), so I wouldn’t recommend it. Since the garlic only has to cook for about 20 to 30 minutes on the stove, I’m not sure if it is necessary? I did just get a slow cooker as a wedding gift though, so I may try it in the next few months and if it works, I’ll be sure to add the instructions to the recipe! 🙂
I have been known to do this using half salted butter and half olive oil. But only when I have a loaf of good crusty bread on hand to dip in the irresistible mixture while cooking. =)
Ooh! Love that idea! Thanks Cindy!
Can I separate some oil (keeping it unrefrigerated)? Or if not once I use all the garlic out of the fridge can I leave oil out and for how long?
Hi Jen! Thanks for your comment (sorry it took me longer than usual to reply, I was mini-mooning!). You’ll want to store the oil and garlic confit in the refrigerator for food safety purposes.
Hmmm, could you make this in a small crock pot such as the one I have for cooking oatmeal overnight (I like oatmeal in a gruel consistency)?
Hi Vicki! Thanks for your comment (sorry it took me longer than usual to reply, I was mini-mooning!). I personally have never tried to do this in a slow-cooker (mostly because I did not own one!), so I wouldn’t recommend it. Since the garlic only has to cook for about 20 to 30 minutes on the stove, I’m not sure if it is necessary? I did just get a slow cooker as a wedding gift though, so I may try it in the next few months and if it works, I’ll be sure to add the instructions to the recipe! 🙂
I am eternally thankful to have found your site. Love reading your blogs and the pictures are amazing. Not to mention the recipes are fabulous, uh, yeah ALL THAT!!!!!!!
Oh my goodness!!! Thank you so much Leslie!! Such an incredibly sweet comment, I really appreciate all of the kind words, the support, and for following along. This made my day.
Silly question–if I want to add some fresh rosemary, should I add the whole sprig or should I only add the leaves?
Not a silly question! 🙂 If you just want to infuse the oil and garlic with rosemary, I would recommend just using a whole sprig, as opposed to just the leaves.
A friend of mind recently gave me a jar of garlic confit, but until now I didn’t realize exactly what made it “confit”! These photos are INSANELY gorgeous Laura, I can’t stop looking at them!!
That is pretty much oil and garlic HEAVEN. I foresee myself putting it all over ALL THE THINGS. Or just drinking it.
Drinking it is totally acceptable! 🙂
I love garlic confit. I often use the ad hoc cookbook version, and now I get to try this pretty version.
Hi! Amazing recipe. Just made it for the 1st time, amazing! One question, is it ok that I let it cool on the counter after cooking and then loses the jar and put in the fridge?
Yes, you can let it cool on the stove for a short period, but it should be stored in the fridge for safety purposes.
I want to confit all the things!
Me too!!! 🙂
Um, I visit your sit on a regular basis, and I always enjoy your posts, but what you said about this one changing my life… OMG so true. I haven’t even made this delicious stuff you call garlic confit, but I want to stop what I’m doing and make it yesterday. total social media share!!!!
Yummy! Thanks for sharing!
We did this in culinary school all the time!
Ugghh, as if it’s snowing!! It’s not here in Montreal, but it’s supposed to tomorrow (WHYYYYYY????). Making garlic confit sounds like the perfect thing to try while I’m inside this weekend!
There seriously may be nothing better than garlic oil. Plus, this is gorgeous!