How to Make 2-Ingredient Garlic Confit

This garlic confit recipe is easy as can be—and you'll look like a star in the kitchen to boot!

There are few smells as universally intoxicating as the smell of roasting garlic. Thankfully for the cooks out there, there doesn’t have to be a fancy multi-course meal in the works to bring about this particularly delicious smell. In fact, this slow cooked garlic is so delicious that people are swarming the internet to learn how to make it! Read on for a simple process and all the hints you need to make delicious garlic confit at home.

What Is Garlic Confit?

Confit is a French cooking technique where you cook or preserve something in its own fat, like the classic duck confit. But vegetables can also be confited, cooked low and slow in plenty of oil. Garlic confit requires only a few minutes of active work, then the garlic and oil will work their magic in a warm oven.

In the end, you’ll have plump cloves of slow cooked garlic in a tasty garlic-infused oil to use in dressings, cook with or drizzle on some nice bread.

How to Make Garlic Confit

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To make garlic confit, you only need 2 ingredients, plus whatever additional seasonings you’d like. It’s a great dish to make if you have an excess of garlic hanging out in your kitchen, especially if it’s starting to turn into sprouted garlic! I recommend olive oil for this method. It has a much lower smoke point than other cooking oils, but that’s not an issue because this is roasted at such a low temperature.


  • Extra virgin olive oil
  • 3 bulbs garlic
  • Optional: Rosemary or thyme, whole chiles


Step 1: Peel the garlic

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To peel the garlic, separate the individual cloves from the bulb, then put the cloves in a large jar or between two metal bowls. Shake the garlic hard for a couple minutes to help the skin separate. If the skins don’t fall off completely, they will at least come off more easily.

Step 2: Bake

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Place all the peeled garlic in an oven-safe dish with tall sides. Cover with oil so they’re completely submerged. If you’re using herbs or chiles, add those as well. Bake at 250°F for 1-1/2 to 2 hours.

Your house will now smell amazing! Use your garlic confit immediately or transfer it to a jar with the delicious oil. Enjoy garlic confit spread on slices of homemade French bread, mixed in sauces or dolloped over some roasted vegetables. Or go crazy and eat it straight from the jar!

How to Store Garlic Confit

Store your garlic confit in the fridge. Garlic is a low-acid vegetable, so it’s important to store any garlic-infused product in the fridge to prevent bacteria from forming. The oil will get thick or solidify when it’s cold, but it will come back to liquid once it’s been taken out of the fridge for a bit.

How Long Does Garlic Confit Last?

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Garlic confit will last up to 2 weeks in the fridge, or up to 3 months in the freezer. Chances are you won’t have to worry about that, though, since it’s bound to get eaten right up!

Next Up: This is how to get rid of garlic breath.

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Risa Lichtman
Risa Lichtman is a chef and writer living in Portland, Oregon. She is the owner/chef of Lepage Food & Drinks, a small food company featuring Jewish seasonal foods, providing takeaway all around Portland. She has previously published poems in Poetica Magazine, the anthology The Art of Bicycling, Maggid: A Journal of Jewish Literature, and The Dos Passos Review. She lives with her wife Jamie, their dog Isaac, and their cat Sylvia. Follow her at @risaexpizza, or find her delicious food offerings on @lepagefoodanddrinks.