Garlic confit sounds fancy, right? Like something you’d whisper to impress your dinner guests: “Oh this? Just some garlic confit I whipped up.” But here’s the truth, it’s basically garlic taking a luxurious spa day in warm olive oil. The best part? You can make it in under 30 minutes, right on your stovetop, with zero culinary degree required.
How to Make Quick Garlic Confit (aka the Secret to Looking Like You Know What You’re Doing)
Let’s start simple: grab about 18 ounces of peeled whole garlic cloves (yes, that’s a lot, trust me, you’ll use them). Toss them into a small Dutch oven or saucepan and cover them completely with olive oil. The garlic should be lounging, not drowning, just comfortably covered.
Now, bring the oil to a light simmer, then turn the heat to low. I’m talking lowest-of-the-low. Think cozy candle vibes, not bonfire energy. Let those cloves simmer gently for about 25 minutes. You’ll know it’s working when your entire home smells like an Italian restaurant in the best possible way.
To make your garlic confit feel extra special, toss in a pinch of smoked paprika, a sprinkle of salt and pepper, and maybe some oregano. Suddenly, you’re not just cooking, you’re creating. The oil turns golden, the garlic softens, and you start questioning why you ever bought jarred minced garlic in the first place.
Once the cloves are tender and lightly golden, fish out any herbs and let the mixture cool a bit. Strain out the oil (aka liquid gold) and store both the cloves and oil in clean, airtight jars. Pop them in the fridge, they’ll keep for up to two weeks. And a very important PSA: don’t leave it hanging out on your counter. Garlic confit may be magical, but it’s not immortal. Keep it chilled.
Now for the Fun Part: What to Do With It
This is where garlic confit really shines.
- Smash a few cloves onto toast for a buttery, garlicky snack that puts avocado toast to shame.
- Stir some into mashed potatoes and watch everyone at the table lose composure.
- Drizzle that infused oil over roasted veggies, eggs, or use it as a marinade.
- Heck, even pour a splash into your next salad dressing, it’s that versatile.
The first time you try it, you’ll probably wonder how you ever survived on plain olive oil. Quick, cozy, wildly flavorful, and guaranteed to make you feel like that gworl in the kitchen.
Garlic Confit
Equipment
- 1 Small Dutch Oven or Pot
Ingredients
- 18 oz peeled whole garlic cloves
- Enough olive oil to fully cover the garlic, about 2 cups
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 springs of fresh rosemary
- 2 sprigs of fresh thyme
Instructions
- Add the peeled garlic cloves to a small Dutch oven or heavy-bottomed saucepan.
- Pour in enough olive oil to completely cover the garlic cloves.
- Add smoked paprika, dried oregano, fresh thyme and rosemary, salt, and black pepper to the pot. Stir gently to combine.
- Set the pot over low heat and let the garlic cook slowly. The oil should never boil or fry, just a gentle simmer.
- Cook for about 25 minutes, stirring occasionally, until the garlic is soft, tender, and lightly golden brown.
- Remove the pot from heat and let it cool for about 10 minutes.
- Once cooled slightly, remove any herbs or seasonings, then strain the oil to separate it from the garlic cloves.
- Transfer the cloves and infused oil into clean, airtight glass jars one for the oil and one for the garlic, or together if you prefer.
- Store in the refrigerator for up to two weeks. Do not leave garlic confit at room temperature, as it can develop harmful bacteria.
- Use the cloves on toast, in sauces, or mashed into dressings. Use the infused oil in place of olive oil for cooking eggs, roasting vegetables, or marinating meats.
Nutrition information is automatically calculated, so should only be used as an approximation.
