Garlic Confit and Garlic Oil
Transform your everyday meals with this easy garlic confit recipe. It creates a delicious, subtle, savory taste of garlic oil, and you make it with only two ingredients. If you want to know how to make garlic oil recipes, and how to use garlic that’s been slowly roasted in garlic, this is the recipe for you! I like this cooking method so much, I even made an onion confit, as well.
If there’s ever a recipe that has changed my life, it’s this garlic-flavored olive oil. Well, and also the Chocolate Cheesecake. Oh, and I can’t forget the Frozen Banana Bites. Clearly, I have a wide variety of culinary favorites.
OK. Truth be known, lots of recipes have “changed my life.” But garlic olive oil recipes are special because they last! You make them today and they are still around next week! This is not a typical “gone in a few minutes” dish.
This is the recipe that keeps on giving because of its potential for use in so many other dishes.
I found it when leafing through The Breakaway Cook by Eric Gower. The concept here is garlic — lots and lots of garlic, slow-cooked in oil. A more technical definition of a confit is meat cooked slowly in its own fat. Since I have been a vegetarian now for oh-so-many years, I’ve not been exposed to a lot of confits in my life. Thanks to Mr. Gower I didn’t have to live with that disappointment one more minute.
What is Garlic Confit?
Confited garlic consists of peeled garlic cloves simmered over low heat in olive oil. You can add other seasonings, like fresh thyme. However, this simple approach of cooking garlic in olive oil is fantastic!
Why This Recipe is a Winner
- TENDER GARLIC — Slow-cooking whole cloves of garlic in oil makes them soft and tender
- FLAVOR INFUSION — The oil becomes infused with the flavor of garlic, making it perfect to use in other recipes
- GARLIC OIL — Store garlic confit in the fridge in its oil. The oil has a delicate garlic flavor that you can use in various ways.
What You Need
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- Lemon — We’ll use both the zest and the juice of the lemon.
- Oats — I used rolled oats for this recipe, but you can substitute instant oats.
- Chia — We’ll add some ground chia seeds to create a thicker texture. You can use whole chia seeds; I just prefer ground because it creates a smoother finished texture.
- Syrup — I used maple syrup, but you can substitute agave nectar.
- Milk — We’ll use almond milk for the best overnight oats! Substitute your favorite plant-based milk.
- Yogurt — I love adding some plant-based yogurt (plain, unsweetened) for an even more tangy flavor.
- Protein Powder — I add some vanilla protein powder for increased flavor and nutrients. If your protein powder is not sweetened, you may want to add an extra teaspoon or two of sweetener.
- Cornstarch — We’ll use cornstarch to thicken the lemon curd topping.
- Turmeric — A pinch of turmeric makes that lemon curd sunny yellow.
- Garlic cloves — You’ll ned a bunch of garlic cloves for this recipe, up to 40. You can substitute elephant garlic. Learn more about this unique and mild garlic on this posts about veggies that start with an E.
- Olive oil — I prefer olive oil with confit, but you can substitute another neutral oil, like avocado oil. Here’s more info in case you’ve ever wondered is olive oil is plant-based.
How to Make Garlic Confit
If you’re wondering how to make garlic-infused olive oil, I’ve got answers. This garlic-infused olive oil recipe is easy to make.
- Prepare the garlic by peeling it and cutting off the root end.
- Place prepared garlic in a medium saucepan and pour in enough oil over to cover it.
- Turn the heat up to medium-low, bringing it to a low simmer (few bubbles), and cook for 45 minutes.
- Turn off the heat, but let the pan sit on the burner until it cools.
- Pour the cooked garlic and oil into a glass jar and refrigerate.
Here are more detailed step-by-step instructions.
Step One: Prepare the Garlic
Begin with peeling the garlic and use a knife to cut the brown root off each peeled garlic clove. In fact, when making garlic olive oil, peeling the garlic can be the hardest part.
Step Two: Add Garlic and Simmer
Place the peeled garlic in a medium saucepan. Then pour oil over the garlic; enough to cover it. Stir the olive oil and garlic. This ensures all the garlic is coated.
Then turn the heat up to medium-low. You want it to reach the point where there are tiny bubbles in the oil, but not so much that it’s technically boiling. Continue simmering garlic in the oil for roughly 45 minutes.
It’s true the garlic infuses flavor into the oil. Your kitchen will be full of the same wonderful and intense aroma.
Step Three: Cool, Store, and Refrigerate
Is your garlic ready? Great! Turn off the heat. Keep the pan on the burner until it’s completely cooled. Next, place the garlic confit in a jar and refrigerate.
Storage Tips
Store the confit in the fridge in its oil. It will keep up to 2 months if stored properly. Add this roasted garlic to your favorite dishes, and you won’t have to worry about storing it because it will be gone in no time.
Finding Peeled Garlic
Some farmer’s markets will sell bags of peeled garlic, but this is seasonal. Costco sometimes sells bagged and peeled garlic.
This is nice because it can be a hassle peeling all the garlic yourself. And if you have a large bag of peeled garlic, having a double batch of confit garlic in the fridge is not such a bad thing, either. But it also makes great gifts to give to friends.
Garlic Confit Uses
Your kitchen will benefit from this garlic-infused olive oil for many reasons. Imagine the slowly cooked garlic you can add to recipes like the following:
- Add garlic cloves to black bean burgers
- Making plant-based meatloaf? The tender garlic cloves from this confit are perfect with that.
- Make delicious vegan garlic bread using both the garlic and garlic oil.
- Slice the tender garlic and add it to salads and salad dressings, such as Italian dressing vinaigrette.
- Dress up your next vegan pepperoni pizza with whole cloves slow-roasted cloves.
- Smash tender garlic with a fork and add it to sauces.
- Make dairy-free garlic mashed potatoes with the oil and smashed garlic.
Because garlic confit creates succulent, roasted, oil-infused cloves, they’re perfect to add to many of your favorite recipes.
Vegan Italian Recipes
A confit is technically a French recipe, but you can use the tender garlic and its garlic oil to make some amazing vegan Italian dishes. Here are some favorites:
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Garlic Confit and Garlic Oil
Ingredients
- 50 medium garlic cloves peeled
- 1 ½ cups olive oil
Instructions
- Peel the garlic and use a knife to cut the brown root off each peeled garlic clove; then place them in a medium saucepan. Then pour oil over the garlic; enough to cover it.
- Turn the heat up to medium-low. You want it to reach the point where there are small bubbles in the oil, but not so much that it’s technically boiling. Continue cooking garlic slowly in the oil for roughly 45 minutes. Not only will the oil be garlic-infused, but your house will also be too. It’s a wonderful and intense aroma.
- Once the garlic is done, turn off the heat but allow the pan to sit on the burner until it’s completely cooled. Next, place the confit in a jar and refrigerate.
- Store the confit in the fridge in its oil. It will keep up to 2 months if stored properly. Add this roasted garlic to your favorite dishes, and you won’t have to worry about storing it because it will be gone much sooner than that.
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The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
This post was originally published in 2019 and was updated to include new photos, new text, and an updated recipe in 2021.
Just wondering, can you freeze it?
Hi Lori. I’ve frozen it before, and it has been just fine. In fact, it’s perfect for when you can’t use it right away. I will add this to the recipe card. Thanks much!