Confit Garlic (Stovetop, Oven, & Instant Pot)

Confit Garlic is truly one of the finest delicacies in life. If you are a fan of garlic, this recipe might just change your life. Confit is a culinary term that refers to something cooked in its own fat–typically, duck confit. Garlic confit is slow cooked in olive oil until it becomes soft, tender, and savory.

The outcome is similar to that of roasted garlic, yet softer and a bit easier to work with. You can keep the slow-cooked cloves whole or you can strain the oil (which becomes a garlic-flavored olive oil) and blend the cloves to make a garlic paste. This recipe is so simple and it works in the oven, on the stove, or even in the Instant Pot!

Why You'll Love This Recipe

• Only 2 Ingredients - Garlic and Extra Virgin Olive Oil, that's it!
• Versatile Condiment - Use this as a spread for toast, stir it into some pasta, use it as a coating for proteins, and SO much more!
• SO Easy! All you have to do is set it and forget it! Then it's ready!

What You Need for This Recipe

Ingredients and Substitutions:

• Garlic Cloves - Use whole, peeled garlic cloves. Minced garlic from the jar will not work.
• Extra Virgin Olive Oil - High quality EVOO is best. I don't recommend using any flavored oils. Other neutral cooking oils such as grape-seed will work also.

Equipment:

• Pot or Oven-Safe Dish or Instant Pot

How to make this recipe

Step 1: Peel Garlic

Peel about 30-40 cloves of garlic, making sure to keep the cloves whole as much as possible.

Measure 1 ¼ - 2 cups extra virgin olive oil.

Step 2: Cook the Garlic

Instant Pot Method:

Add all of the garlic cloves and olive oil to the Instant Pot.

Set the Pot to the 'slow cook' function on the lowest setting.

Cover with a regular lid, not the Instant Pot lid.

Slow cook for about 1 hour and 30-40 minutes, or until garlic is soft and is easy to pierce with a fork.

Stovetop Method:

To a small or medium sized pot, add all of the garlic cloves and the olive oil.

Next, turn the stove on to low heat.

Cook on low for about 1 hour, or until garlic is soft and is easy to pierce with a fork.

Oven Method:

Add all of the garlic cloves and olive oil to a small casserole dish or other oven-safe vessel.

Heat the oven to 200ºF.

Cook for about 2 hours, or until garlic is soft and is easy to pierce with a fork.

Step 3: Finishing Touches

Once the garlic is soft, remove it from its heat source.

Either add the garlic and the oil to a glass jar and refrigerate or strain out the oil. If you strain the oil, I recommend keeping the oil in a glass container and using it as a cooking oil.

I also recommend blending the cloves (without the oil) in the food processor and keeping the garlic paste so it is easier to use.

Expert Tips

• Be sure to use enough oil to cover the garlic cloves. If you use the recommended amount and the garlic is still exposed, add more.
• With the leftover oil at the end, save it in a glass container and use it as a garlic-infused olive oil for cooking!
• Stir this into pastas, whisk into vinaigrettes, spread on toast, or use as a coating for skin on chicken or fish. You will not run out of ways to use this!

Recipe FAQs

What is a confit in cooking?Confit typically refers to a meat which is slow cooked in its own fat–most commonly, duck. Garlic confit is slow cooked in olive oil.

What can I use garlic confit for?Garlic confit can be used for so many different things! Spread it on toast, mix it into pasta sauce, stir it into mashed potatoes, use it as a coating on proteins, and more!

Can I re-use the cooking oil in garlic confit? Yes! This process turns the olive oil into a garlic-infused oil, which can be used like regular olive oil and it can flavor all of your food!

How long does garlic confit last and does it need to be refrigerated? Garlic confit and infused olive oil needs to be refrigerated, due to a risk of developing botulism and other bacterias. It is best to used within 4 days, per food safety guidelines. Please be aware that storing homemade garlic confit and garlic oil for longer – or improperly – poses an inherent food safety risk.

That being said, I have stored it for longer than 4 days with no problem. The risk is up to you.

Does garlic confit freeze?Yes, you can store this in the freezer for a few weeks.

If you enjoyed this recipe, you may also like:

Vegan Garlic Scape Basil Pesto

Hibachi Fried Rice With Yum Yum Sauce

Instant Pot Vegan Mac & Cheese