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How to prepare garlic confit

Garlic confit

Confit garlic is a versatile condiment that can turn any dish into a taste delight. Let's find out how to prepare and store it at home.

Garlic confit is a delicious culinary preparation that transforms raw garlic into a tender, sweet and aromatic ingredient. This slow, low-temperature cooking technique makes the garlic cloves soft and creamy, while the pungent flavor of raw garlic is considerably attenuated, leaving room for a delicate and fragrant note.

The word “confit” comes from the French term meaning “preserved”. Traditionally, confit was a method used to preserve meat by dipping it in fat or oil, but in the case of garlic confit, the goal is to create a delicious and versatile condiment.

Garlic confit
Garlic confit

Preparation of garlic confit

  1. Pre-heat the oven to 150°C .
  2. Shell the garlic cloves, trying to keep them whole and without crushing them.
  3. Arrange the wedges in a heatproof baking dish.
  4. Add the aromatic herbs chosen from the garlic cloves to taste . You can use whole sprigs or shredded leaves, depending on your preference.
  5. Cover the garlic cloves entirely with olive oil.
  6. Add salt and pepper to taste.
  7. Cover the pan with aluminum foil or a heat-resistant lid .
  8. Place in the preheated oven and let the garlic cook for about 1 hour to 1.5 hours , or until the cloves are soft and lightly browned. Try to pierce them with the prongs of a fork, if you manage to pierce them easily it will be time to turn off the oven.
  9. Remove the pan from the oven and let the garlic confit cool.
  10. Once cooled, keep them in sterilized glass jars , covering the wedges completely with the cooking oil (if that's not enough, add more EVO oil).
Read also
Cooking confit: what it is and how to prepare it

Garlic confit cooked on the stove

As an alternative to the recipe in the oven, you can also cook the garlic in a saucepan .

Put the garlic, salt, pepper and herbs to taste in a saucepan. Cover it with oil and cook over a low heat without a lid for about 30-35 minutes or until the wedges become quite soft, as for cooking in the oven. Proceed as in the previous recipe by transferring everything into sterilized glass jars.

If you want to vacuum pack, put the hot oil and garlic in the jars, close them and turn them upside down until the contents have cooled down.


Keep the vacuum-packed jars in the pantry for a few months . Once opened, place the jar in the fridge and consume the contents within 2 weeks .

What to eat garlic confit with: pairings

Garlic confit is a versatile condiment that you can use in many ways. You can spread it on toast , add it to sauces, use it to flavor grilled meat or vegetables, or as a salad dressing. The aromatic oil left in the preserve can be used to flavor other culinary preparations.

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