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Garlic Confit

Jun 11, 2020 · 14 Comments

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Slice of bread with garlic confit spread on it and more garlic being spooned out of a jar

An easy way to up your garlic game, this stovetop garlic confit requires just garlic cloves and olive oil and 45 minutes to 1 hour of stovetop cooking to give tender and meltingly sweet garlic cloves that can be used a variety of ways.

What is garlic confit?

To confit something in French basically means to cook it over a long period of time in order to preserve it.

Garlic confit is a method of cooking garlic very slowly in olive oil to make tender, sweet garlic cloves that can be preserved in the oil and used a variety of ways.

Adding olive oil to a saucepan full of garlic cloves

Why confit garlic in the first place?

Because it’s delicious! Garlic is one of my favorite things ever, but turning it into something spreadable is just next level. This gets rid of all the bitterness from garlic while preserving its beautiful flavor.

How to use garlic confit?

Also, garlic confit can be used in so many applications. I love adding it to any pasta sauce I’m making. I like spreading some on crusty bread, or adding a few cloves on a plate of steak or lamb.

This is also great mixed with some yogurt and served with rice dishes, or add some to mayo to make a great sauce to serve with something like shawarma.

Flatlay photo of garlic confit on bread and a jar of garlic confit

Try adding some whole confit garlic cloves as a topping to your pizza ! Or serving with homemade fluffy dinner rolls.

Perhaps best of all, mix some with some creamy mashed potatoes or mashed cauliflower. Delicious!

How to make garlic confit:

Garlic cloves in the process of being peeled

Easy! Just place peeled garlic cloves in a saucepan that’s full of warm olive oil. Make sure the garlic is submerged in the oil, and cook slowly on low heat until garlic is soft and tender.

This took me 45 minutes but could take up to an hour. You aren’t looking for browned garlic, just garlic that will easily smush with a fork.

Tip: How to easily peel garlic cloves

My husband has a handy little trick that he saw online somewhere and has been using ever since. Place one head of garlic at a time in a jar, cover the lid, and shake vigorously. You want the garlic to be hitting the sides of the jar, at which point the head will break apart and the skin will come off.

It’s so handy and it really works! Here’s a video to see it in action: In the video, they break the head of garlic apart first but we don’t even bother doing that!

Storing the confit:

Pouring the garlic confit into a jar

It will last in a clean jar, covered with the oil for up to 1 month in the fridge. Make sure you use a clean spoon when fishing out any of the cloves.

Garlic Confit

An easy and delicious way to transform garlic cloves to melting tender and sweet garlic that can be used in a variety of dishes
5 from 6 votes
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Course: Side Dish
Cuisine: American
Keyword: garlic, confit
Prep Time: 5 minutes
Cook Time: 45 minutes
Servings: 4 people
Author: Farah Abumaizar

Ingredients

  • 3 heads of garlic, peeled
  • 1 cup olive oil

Instructions

  • Heat the olive oil on medium low heat until hot, then add in all the peeled garlic cloves.
  • Make sure the garlic is submerged, add a little extra olive oil if you need to. Reduce the heat to low, and cook for about 45 min-1 hour until garlic is tender when pierced with a fork.
  • Remove from heat and store in a jar in the fridge with the olive oil you used in the pan for up to 1 month.
Tried this recipe?Mention @everylittlecrumb or tag #everylittlecrumb!

If you liked this recipe, you might like:

Roasted Garlic Cauliflower Mashed Potatoes

Creamy Mashed Potatoes

Oven Baked Chicken Breasts

Fluffy Homemade Dinner Rolls

Did you make this? Tag @everylittlecrumb or hashtag #everylittlecrumb and I’ll share your images! Don’t forget to pin for later!

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Reader Interactions

Comments

  1. Taylor Kiser says

    June 15, 2020 at 4:48 pm

    5 stars
    Love this! So easy to make and so many ways to use it!

    Reply
    • Farah Abumaizar says

      June 15, 2020 at 5:37 pm

      Absolutely! We put this on everything

      Reply
  2. Angela says

    June 15, 2020 at 5:05 pm

    5 stars
    What a great way to make a bunch and keep in the refrigerator. I have only done garlic roasted in the oven. This is a great alternative.

    Reply
    • Farah Abumaizar says

      June 15, 2020 at 5:36 pm

      It’s so simple and adds so much flavor!

      Reply
  3. Heidy says

    June 15, 2020 at 5:24 pm

    5 stars
    This recipe for Garlic Confit is perfect for so many things and the flavor it adds is awesome. Next time I am going to make a larger batch!

    Reply
    • Farah Abumaizar says

      June 15, 2020 at 5:36 pm

      Yay thanks for the feedback Heidy!

      Reply
  4. Pam Greer says

    June 15, 2020 at 5:33 pm

    5 stars
    My fridge is not complete unless there is a jar of this garlic confit in it!! We use it on everything! Love it just as is scooped on some bread. I use it a lot in salad dressings and pasta. So good!

    Reply
    • Farah Abumaizar says

      June 15, 2020 at 5:36 pm

      So glad to hear that Pam!

      Reply
  5. Patricia @ Grab a Plate says

    June 15, 2020 at 6:33 pm

    5 stars
    This will be on my table, stat! I’m a garlic fiend and cannot wait to dig in! Wonderful and so easy!

    Reply
    • Farah Abumaizar says

      June 15, 2020 at 6:36 pm

      Thanks Patricia we really love this!!

      Reply
  6. Sasha says

    October 30, 2020 at 11:30 pm

    5 stars
    Amazing flavour and so easy to make ! I’m a garlic addict and I think I will be making this a regular !

    Reply
    • Farah Abumaizar says

      November 2, 2020 at 7:50 pm

      I’m so happy to hear that Sasha! I love how easy this is too! Thanks for taking the time to comment

      Reply
  7. Justanother Humanbeing says

    February 20, 2021 at 6:57 pm

    you can make a great salad dressing with this too. I use the oil, you could definitely use some smashed garlic as well, although use olive oil as well because the oil itself is quite concentrated. Then, add some maple syrup for sweetness, your acid of choice, i use rice vinegar (the one for sushi rice), black pepper and this part is important, dijon mustard. It’ll make it all homogenous so you won’t have to worry about the oil and acid separating. inconveniently, i don’t have the measurements but you can personalize it to your liking.

    Reply
    • Farah Abumaizar says

      February 20, 2021 at 8:23 pm

      Well thank you so much for the wonderful suggestion! I can just imagine how delicious that would be- will try it out!!!

      Reply

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Farah Abu Maizar | Food Lover
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Ingredients:
1 stick butter, softened 113 g
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1 tsp vanilla extract
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3/4 tsp baking soda
1/4 tsp salt
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Instructions:
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Ingredients:
For the salmon:
2 fillets, about 250 g each 
Spice Rub:
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1 tsp garlic powder
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1/2 tsp chili powder
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2 tbsp olive oil 

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1 diced avocado
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1/4 cup finely diced red onion 
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Juice and zest of one lime
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Catch the steps in my story!
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INGREDIENTS:
 
2 tbsp olive oil, divided
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1 pack elbow macaroni 14 oz or 400 g
1 onion, very finely diced
1 zucchini, finely diced
1 carrot, finely diced
4-5 garlic cloves, minced
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1 tsp seven spices
1 tsp turmeric
1/2 tsp paprika powder
1/4 tsp basil
1/4 tsp cinnamon powder
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1/2 tsp black pepper
1 tsp salt
1 can crushed tomatoes 14.5oz (400g)

NSTRUCTIONS
 
Bring a large pot of water to boil, add 1 tbsp olive oil and the salt, one tbsp of tomato paste, then the pack of pasta. Cook until al dente, then drain the pasta, reserving the pasta water. Set cooked pasta aside.

In a large skillet, heat the remaining tbsp of olive oil. Once hot, add the diced onion, and cook for 4-5 minutes until softened. Add the diced zucchini and carrots, and garlic and cook for a further 4-5 minutes until softened slightly.

Add the ground beef, and cook, smushing with a wooden spoon to break up the meat. Keep cooking until the beef is browned and cooked through, then optionally, drain the fat.
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lightly grease the pan with nonstick spray or butter, and pour about 1/4 cup of batter on the pan. Cook for 2-3 minutes on each side or until golden brown. (Flip the first time once you see bubbles form and the edges of the pancake dry up).
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