How to Make Garlic Confit

This is how to make garlic confit in the oven, in olive oil on stove, in air fryer, Ninja Foodi or Instant Pot pressure cooker perfectly. Then enjoy olive oil and tender bits in recipes you love. Decide how much to make with our Cloves to Minced Garlic Conversion and get started!

How to make garlic confit in the oven

We will go over several different cooking methods but we will start with the Old Fashioned one that everyone has at home. Baked in a dish covered with extra virgin olive oil until bubbly and just barely golden but not quite yet brown, not only creates the most tender cloves when done but Garlic Oil can be used for cooking too!

1. Peel or use pre peeled garlic cloves from the store
   • some sold in bags you will need to trim off any tough ends first
2. Place on a sheet pan with high sides or casserole dish spread out so they aren’t overlapping.
3. Pour enough olive oil or neutral variety to completely cover them.
4. Sprinkle in chili flakes for heat or fresh herbs of your choice for added flavor.
5. Bake garlic in the oven that has been preheated to 375 for 20 minutes or until soft.
   • If it is not soft enough, roast for another 5-10 minutes.

They should be lightly golden but not browned. Remove them from the oil using a slotted spoon and transfer them to a clean, airtight container or cool and dice to make Cajun Garlic Butter Sauce our right away. You can see the ideal color here below.

How to make garlic confit in air fryer?

We will share these directions below because it is our favorite one. You can make this below, our Ninja Foodi garlic method too, AND you can use the below high pressure function since it is multi-function machine. Once prepped you just close the lid and set to air fry at 300 degrees for 40 minutes or until fork tender and lightly golden.

How to make garlic confit in microwave?

I know, I was amazed that this was even possible but it is. I haven’t tried it yet but microwave garlic confit directions are here from another blogger that did it well.

How to make garlic confit in pressure cooker

There are two ways you can enjoy this when it is done. It is not just the big chunks that are so amazing you will want to add it to all your recipes, but the garlic oil can be used instead of “regular” olive oil to add a punch of flavor to your other dishes.

If you wanted to make roasted garlic in Instant Pot you can do it in that way too. Instructions are linked here and you can see what it looks like when prepped below. Submerged in oil, the pot will do the rest of the work for you under high pressure rather quickly.

How to make garlic confit on stove

Peel the garlic cloves and set inside a small saucepan, then pour in your oil. Use a pan small enough where cloves will be covered in oil entirely to prevent it from burning. If desired, add herbs like thyme, rosemary, or bay leaves to the oil for extra flavor. Could make with Onion Confit together too.

Continue to heat so it reaches a constant simmering, once reached cook for 10-12 minutes until cloves become very soft and fragrant and just slightly golden browned. Turn heat off and leave cloves in oil for another 10 minutes before dicing and adding into your Tomato Confit Recipe if you’d like.

How to Store Garlic Confit

These steps are VERY important to follow so this doesn’t spoil. If kept too long, not sealed really well, or this isn’t refrigerated botulism may occur and is very dangerous. Make sure your jars are cleaned and completely dry first. Ensure the lids will seal very tightly too. You can buy new flat tops to mason jars if they are weathered that will ensure a good seal.

How to avoid botulism when making garlic confit?

1. Cool to room temperature is vital before transferring it to storage containers. This prevents condensation from forming inside the container, which can lead to spoilage.
2. Storage Container MUST be airtight and made of glass with tight-fitting lids, mason jars work well. Make sure they are completely dry before adding to prevent moisture buildup.
3. Cover with Oil so cloves are completely submerged. This helps to prevent oxidation. If any are exposed to air, they may spoil more quickly.
4. Label with the date when it was made. This helps you keep track of its freshness and ensures you use it within a reasonable time frame.
5. Refrigerate, the cool temperature helps slow down bacterial growth and extends the shelf life of the confit. It can typically last for about 2 weeks.
6. Check for Spoilage before using, inspect it for any signs of spoilage such as mold, off smells, or unusual texture. If you notice any of these, discard immediately.

You can dice the large pieces, use a little of the oil and mix with some softened butter. Spread on sliced baguettes to make our Garlic Bread in Toaster Oven, so delicious!

Can you reuse the oil from garlic confit?

Yes, you can absolutely reuse the oil from garlic confit to make Confit Potatoes! The oil infused with garlic flavor is a delicious and aromatic ingredient that can be used in a variety of dishes. It’s great for sautéing vegetables, drizzling over roasted meats or vegetables, making salad dressings, or tossing with pasta. The possibilities are endless!

How long is garlic confit oil good for?

First off I suggest that you use as much as you’d like with it fresh. I will make our Garlic Compound Butter with chopped cloves once they cool right away, use, and store the rest of that to use the rest of that week. The rest is transferred into clean jars, covered in oil and sealed shut to be refrigerated for up to 2 weeks, no longer.

How to freeze garlic confit

If you want it to last longer, freeze it inside ice cube trays!! You want the ones with a lid or you can cover with aluminum foil and set flat to last up to 3 months this way. Reduces the risk of botulism this way if proper steps stated above are followed correctly and used within this timeframe. Pop one out to make tomato confit later if you’d like.