November 22, 2021

How to Make Garlic Confit

How to Make Garlic Confit

Garlic confit is one of those things that you can use in so many different recipes and that is so versatile. You can use it in everything from breads, pastas, warm salads, seafood, potatoes, and soups. Really, you are only ever limited by your imagination and it will certainly take your cooking to the next level.

Even today as I type this, we're using this garlic confit we made a few days ago for our bolognese dinner! When using garlic confit as an ingredient, you are able to unlock the sweeter and more complex flavors that garlic has.

What does it mean to confit something?

Confit is traditionally a French cooking technique in which you cook something in its own fat, more specifically an animal product.

However, because garlic does not have fat, we instead cook it in olive oil which becomes infused with an intense garlic flavor, becoming, essentially, "garlic fat" or oil.

While it was mostly used as a preservation method, it has now become a widely used cooking technique. I bet you have seen duck confit somewhere!

Ingredients for Garlic Confit

You know another reason why we love garlic confit so much? It has limited ingredients, only 6 to be exact, and most of them, you probably already have in your kitchen! It's a win-win.

When it's done we recommend you let it chill for a few and then pop it in the fridge in an airtight container for it to chill even more before you use it.  Here's your grocery list:

  • Garlic
  • Lemon
  • Fresh thyme
  • Red pepper flakes
  • Olive oil
  • Salt

We hope you enjoy this garlic confit!

Cheers and eat well!

How to Make Garlic Confit

This garlic confit is a kitchen staple and one that will take your cooking to the next level! The garlic is sweet with a subtle umami flavor that can be used for various dishes such as risotto, bread, pastas, potatoes and more.















  • 5 heads of garlic (peeled)
  • The zest of ½ of a lemon
  • 12 sprigs of fresh thyme
  • 1 pinch of red pepper flakes
  • 1 cup olive oil
  • Salt to taste (about ¼ teaspoon)


  1. Before you begin cooking, peel all the garlic and zest the lemon zest, using a peeler. Set aside.
  2. Put a medium to small sized, heavy-bottomed pot on the stove and heat on medium-high heat.
  3. Once hot, add olive oil to coat the bottom of the pot and add the garlic.
  4. Saute the garlic on medium heat for about 10 minutes until the garlic is a beautiful golden brown on all sides. Stir occasionally and check the heat to ensure the garlic is cooking evenly.
  5. After the garlic is a deep golden color, add the salt and red pepper flakes. Stir to distribute.
  6. Add the olive oil (make sure the olive oil covers the garlic. If it does not fully cover the garlic, add more oil.) Also add the lemon zest and thyme and turn the heat down to your lowest setting.
  7. Continue to cook the garlic on very low heat for about 20-30 minutes or until the garlic is tender enough to easily crush with a fork.
  8. Store the garlic, covered in the oil, in your fridge, until ready to use.


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