Calling all garlic lovers! This garlic confit recipe is easy: Simply slow cook garlic cloves in oil. The result is a rich, creamy and super flavorful condiment that you can spread on pretty much anything. I highly recommend trying this yummy garlic confit on toasted bread, but you can enjoy it on pasta dishes, sandwiches, soups, or in the pan with sautéed vegetables.

Don’t forget, herbs are superb!
Garlic confit is great on its own but you can add fresh rosemary or thyme sprigs to the sauce pan when simmering the garlic to further infuse the oil and add flavor. I like to add ¼ tsp crushed red chili flakes for a spicy garlic oil. Other options could be to add peppercorns, basil or ginger – depending on what flavors you like too cook with!

How do you know when garlic confit is done?
Garlic confit is ready when the cloves are lightly brown and tender. The true test is to use a fork to spread your cloves on a piece of toast. If your cloves spread easily, the confit is ready!

Stovetop Garlic Confit Recipe:
1 – 4-6oz bag of peeled garlic cloves
Olive Oil
2 Rosemary or Thyme sprigs (optional)

Step 1:
Add peeled garlic cloves to a small saucepan, then cover with enough olive oil to completely submerge the garlic. If you have fresh rosemary or thyme springs, add in a few. 

Step 2:
Simmer on the lowest setting for around 35 minutes, or until very tender and lightly brown. Serve garlic & garlic oil with crusty bread. If cooked on too high of a setting, the garlic will start to burn and turn bitter.

Pro Tip:
Use the garlic oil in place of olive oil for extra flavor. Use the roasted garlic cloves in recipes where you would normally use raw garlic to give them a more savory flavor. Store garlic cloves submerged in oil in the fridge in a clean, air-tight container for up to 2 weeks. Bring to room temperature before serving. Enjoy!

Botulism warning: It is extremely important to store garlic confit in the fridge to prevent illness from bacteria. When left in warm temperatures, garlic can produce a serious toxin that causes botulism, which can be fatal. If your garlic confit was left out for more than 4 hours, toss it.