How To Make Oven Roasted Garlic Confit

The most amazing and simple oven roasted garlic confit recipe! It uses just a few ingredients, but packs a ton of flavor. Roasted garlic is truly an unmatched flavor, and this garlic confit that is simmered and slow-baked in olive oil is just divine. Use garlic confit in recipes such as Garlic Herb Roasted Chicken, or Herb and Calabrian Chili Garlic Bread.

What is garlic confit?

Garlic confit consists of roasting garlic in extra virgin olive oil on a low heat, slowly, until tender, and browned. The taste of garlic confit is nutty and silky, and it has so many different ways it can be used!

For more confit recipes, you can also check out our tomato confit recipe!

What ingredients do you need for this oven garlic confit?

Peeled raw garlic cloves: You can use already store-bought peeled garlic cloves, or peel your own. Pre-peeled garlic ahead of time is totally fine!

Extra-virgin olive oil/pure olive oil: garlic and olive oil are just a match made in heaven. We’re adding a generous amount to cover the garlic completely and simmering until super tender. You can also use other oils like grapeseed oil or vegetable oil.

Seasonings we’re using: black peppercorns, kosher salt to taste, pinch of chili flakes

Optional fresh herbs you can add: thyme, fresh thyme, bay leaves, oregano or rosemary

What are some ideas to serve with this recipe?

Recipes as simple as salads, salad dressings, dips, over roasted potatoes, smeared on toast, mixed in sauces, made into garlic confit butter for garlic bread, for roasted vegetables, in soups, using the oil for garlic oil, a pasta dish, mixed in hummus and sandwiches – just as some thought starters as amazing ways to use his! (Clearly, the list goes on!)

Instructions to make garlic confit

How to make garlic confit in the oven

Preheat your oven to 300 degrees. Place garlic, oil, salt, pepper, chili flakes and any herbs you desire (we’re using rosemary) in an ovenproof small saucepan or oven-safe dish, I’m using this mini Staub dish. Add oil until all the garlic is submerged.

Bake until the garlic cloves are tender, and golden, about 1 hour-1 1/2 hours depending on your oven, uncovered. Transfer garlic cloves and oil, or use a slotted spoon and store separately in a container, and transfer right away to the fridge or freezer.

How to make garlic confit in a pan (stovetop garlic confit)

In a saucepan or deep skillet, place your peeled garlic cloves, and cover completely with olive oil. Season with salt, pepper, a pinch of red chili flakes as well as rosemary sprigs (or any fresh herb of choice).

On low heat, cook and confit the garlic. You will slow cook the garlic until it is completely jammy, and easily spreadable. Don’t boil the oil, you want this over low and a gentle, soft simmer. This will take anywhere from 30-45 minutes depending on your desired doneness/color. It should be creamy, buttery and silky, and the garlic cloves should be a little darker in color.

Use a slotted spoon to place your confit garlic to a jar, along with the garlic oil (or store garlic oil separate if you want it separate). Store in the fridge right away for up to a week, or up to 3 months in the freezer.

Other garlic recipes to check out

• Herb and Calabrian Chili Garlic Bread
• Spicy Garlic Noodles
• Garlic Herb Roasted Chicken
• Roasted Olives with Feta, Garlic & Citrus
• Parmesan Roasted Garlic Bread

If you do make this Garlic Confit (first of all, thank you!!), be sure to leave a comment and/or give this recipe a rating! Don’t forget to tag me on Instagram so I can be sure to see what you’re making! If you’d like to stay in touch and get the latest to your inbox, sign up for our Newsletter here as well!

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