How to Make Garlic Confit

Confit is an ancient French method of preserving food—it takes out the acrid bite of garlic, but leaves all of the flavor behind.


  • Step 1: Ready the saucepan Ready the saucepan. Put it on the stove over medium heat.
  • Step 2: Add ingredients Place the peeled garlic cloves in the pan, and submerge them in oil.
  • Step 3: Cook the confit Cook the confit. Let the oil come to low simmer and then continue cooking for about 15 to 20 minutes.
  • TIP: Keep your eye on the pan—you don’t want it to get too hot. If your garlic takes on too much color, or browns, you’ll need to start over.
  • Step 4: Let the confit cool Let the confit cool. When the garlic is soft—but still pale—it will have all the flavor of garlic, but none of the bite!
  • FACT: You can store garlic confit in the refrigerator for up to a week.

You Will Need

  • Peeled heads of garlic
  • 1 c. of olive oil
  • A small heavy saucepan
  • A stove top

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