If there’s one way to win over garlic lovers and even the garlic-shy, it’s with Golden Garlic Confit. Imagine tender, caramelized garlic cloves lounging in luscious olive oil, sweet as butter, mellow but with all the richness you crave. This simple technique transforms humble garlic and oil into culinary gold—ready to spoon, spread, and savor on everything!
Why You’ll Love This Recipe
- Mellow, Sweet Flavor: The slow, gentle cooking turns garlic into a sweet, creamy treat, with none of its usual bite.
- Multi-Tasking Magic: Both the infused oil and the golden cloves are endlessly versatile, perfect for spreading on toast, swirling through pasta, or drizzling over vegetables.
- Surprisingly Simple: Three humble ingredients and almost zero fuss transform into a gourmet staple you’ll reach for again and again.
- Homemade Brilliance: Making Golden Garlic Confit at home means no preservatives, only pure flavor—and it’s so much better than anything store-bought!
Ingredients You’ll Need
This Golden Garlic Confit recipe keeps it blissfully simple, using just a handful of essential ingredients that create something truly special. Each brings its own charm: the garlic goes mellow and buttery, olive oil becomes beautifully fragrant, and thyme lends a subtle herbal note.
- Fresh Garlic (6 heads): Choose firm, heavy bulbs with tight skin for the best flavor and creamy texture. Freshness matters here—your confit will taste worlds better!
- Extra Virgin Olive Oil (3 cups): The olive oil is just as much a star as the garlic, so go for a quality oil with a taste you love. It will infuse and transform, perfect for drizzling or dipping.
- Fresh Thyme (6 sprigs): These add delicate earthy perfume and visual beauty, making every spoonful smell like a walk through a Mediterranean herb garden.
Variations
The beauty of Golden Garlic Confit is in how effortlessly you can adapt it! Customize the flavor to suit your mood, your dish, or whatever you have at hand—making it as herby, spicy, or citrusy as you desire.
- Add a Chili Kick: Slip a few dried red chili flakes or a fresh chili pepper into the oil for a garlicky confit with a subtle spicy tingle.
- Herb Swap: Substitute thyme with rosemary, oregano, or sage—each brings its own unique flavor profile to the party.
- Citrus Zest: A few strips of lemon or orange zest add fresh, bright notes that pair gorgeously with the sweet garlic.
- Make it Vegan-Friendly: Already naturally vegan, but feel free to use any neutral oil (like grapeseed or sunflower) instead of olive oil for a lighter touch.
How to Make Golden Garlic Confit
Step 1: Preheat Your Oven
Begin by preheating your oven to a gentle 120°C / 250°F. This low, steady heat is what allows the garlic to transform from sharp and pungent to buttery and golden without browning or burning.
Step 2: Peel Your Garlic with Ease
Separated cloves peel much more easily if you soak them: just place the broken-up cloves from 6 garlic heads into a heatproof bowl, pour over boiling water, and wait 5 minutes. Drain, and the skins will slip off almost magically—no sticky fingers, no frustration!
Step 3: Layer and Submerge
Snuggle the peeled garlic cloves and sprigs of thyme into an ovenproof dish. Pour in the extra virgin olive oil until every clove is completely submerged—this is key for gentle, even slow-cooking and for preventing the garlic from burning or drying out.
Step 4: Bake to Golden Perfection
Let the magic happen: bake uncovered for 1 to 2 hours. Peek occasionally—the confit is ready when the cloves are soft, golden blonde, and collapse at the touch of a fork. The whole kitchen will smell like heaven at this point!
Step 5: Cool, Serve, and Store
Allow your Golden Garlic Confit to cool, then transfer it (oil, herbs, and all) into a sterilized jar or airtight container. Store in the fridge, where it becomes a flavor-packed treat for up to three weeks—if it lasts that long!
Pro Tips for Making Golden Garlic Confit
- The Right Oil Matters: Always choose a high-quality extra virgin olive oil you actually love the taste of—the oil will soak up garlic essence and become your new go-to for salads, pastas, and more.
- Fully Submerge for Success: Keep every single garlic clove completely beneath the oil during cooking to ensure even, tender results and to prevent any burning.
- Low & Slow Wins the Race: Don’t rush the confit! That slow oven time is what turns every clove golden and buttery, so resist the urge to crank up the heat.
- Store with Safety: Always keep your Golden Garlic Confit in the fridge and use a clean utensil each time—this preserves flavor and maximizes food safety.
How to Serve Golden Garlic Confit
Garnishes
A sprig of fresh thyme or a sprinkle of flaky sea salt brings out beautiful color and aroma on a plate of golden garlic confit. For extra pop, try a crack of black pepper or a drizzle of the confit oil right on top before serving.
Side Dishes
It’s hard to beat crusty sourdough bread as the ultimate side—just mash a few golden garlic cloves and spread generously! Golden Garlic Confit is also a perfect match for roasted vegetables, creamy mashed potatoes, or tossed through fresh pasta for instant luxury.
Creative Ways to Present
Wow guests by swirling garlic confit into homemade hummus or creamy dips for an upgrade in both flavor and elegance. Or, spoon those silky cloves alongside cheeses and olives on a charcuterie board—watch it become the star of the table!
Make Ahead and Storage
Storing Leftovers
Store your cooled Golden Garlic Confit in a clean glass jar and always refrigerate immediately. The olive oil may solidify a little in the cold, but both the garlic and oil will keep fresh and fabulous for up to three weeks.
Freezing
If you have extra or want to plan ahead, Golden Garlic Confit freezes beautifully! Portion into small freezer-safe containers or silicone ice cube trays—thaw what you need and keep the rest safely stored for months.
Reheating
To bring your confit back to its perfect supple texture, simply let it sit at room temperature for 10-15 minutes or warm gently over very low heat. Never microwave on high—gentle is the way to keep those flavors pure and the cloves silky.
FAQs
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Can I use pre-peeled garlic for Golden Garlic Confit?
Fresh, whole heads of garlic are always best! Pre-peeled garlic can be older, with less flavor and texture—and may carry a higher risk of spoilage. Taking the time to peel your own keeps Golden Garlic Confit deliciously fresh and safe.
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Is it safe to store garlic confit at room temperature?
No—always store Golden Garlic Confit in the refrigerator. Garlic in oil at room temperature can create an unsafe environment for bacteria; a cold fridge eliminates risk and preserves both flavor and safety.
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Can I reuse the infused olive oil after using up the garlic?
Absolutely! The oil from Golden Garlic Confit is liquid gold. Use it for salad dressings, drizzling on vegetables, swirling into mashed potatoes, or even as a dipping oil for fresh bread. Just keep it refrigerated at all times.
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How do I know when the garlic is perfectly cooked?
The ideal clove is completely soft, pale golden (not brown), and easily smashed with a fork. If the garlic starts to color too quickly, your oven may be a bit hot—lower the temperature if needed and keep an eye for gentle bubbling, not frying.
Final Thoughts
If you’ve never tried homemade Golden Garlic Confit, consider this your sign—you’re just a few simple steps away from culinary magic. It’s a kitchen treat that delivers both comfort and gourmet flair, whether you’re cooking for friends or brightening up a solo lunch. I hope you love it as much as I do—let me know your favorite ways to enjoy those golden cloves!
Print
Garlic Confit Recipe
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 20 servings 1x
- Category: Condiment
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
Garlic confit is a versatile condiment that adds rich, mellow garlic flavor to a variety of dishes. Slowly cooked in olive oil, the garlic becomes soft, spreadable, and delicious. Learn how to make this simple yet flavorful garlic confit at home.
Ingredients
Garlic Confit:
- 6 heads garlic
- 3 cups olive oil, extra virgin
- 6 sprigs of thyme
Instructions
- Preheat: Preheat the oven to 120°C / 250°F
- Bake: Place the garlic cloves and thyme into an ovenproof dish and fully submerge in olive oil. It’s important the garlic is fully submerged in the olive oil so it does not burn. Bake for 1 – 2 hours or until the garlic has become golden and is soft to touch.
- Serve and Store: Allow the garlic confit to cool and store in an airtight container or jar for 2 – 3 weeks in the fridge.
Peel garlic: Peel the garlic by breaking the cloves away and placing them into a heatproof bowl. Submerge in boiling hot water for 5 minutes and drain. The skin will become loose and easy to peel away.
Notes
- Olive Oil: A good quality extra virgin olive oil is essential for garlic confit. Choose an oil you love the taste of, because it will directly impact the final flavor.
- Garlic: Always use fresh, firm garlic bulbs rather than pre-peeled or packaged garlic. Taking a few extra minutes to peel the garlic yourself makes all the difference in taste and safety.
- Storing: Garlic confit can be stored in the fridge for 2 – 3 weeks in a sterilized glass jar. Always keep in the fridge.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 291 kcal
- Sugar: 0g
- Sodium: 1mg
- Fat: 33g
- Saturated Fat: 5g
- Unsaturated Fat: 27g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
