Kalyn's Kitchen

How to Make Garlic Confit

This post will show you how to make Garlic Confit that’s fun to add to recipes for a burst of  garlic flavor. Or give this as a homemade Christmas gift!

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I’d love to tell you that I’m far enough ahead in my Christmas planning that I already made this garlic confit for a savory homemade Christmas gift idea, but the truth is that I made this for a recipe and then I had the thought that it would be pretty in little jars as a homemade Christmas gift. If you’re trying to think of something besides cookies or other sweet treats to give away to neighbors or co-workers, this is a perfect gift for the garlic lovers in your life.

In a glass jar, with a layer of oil over the garlic cloves, the garlic confit will keep for about 3 weeks in the refrigerator, and it’s great added to pasta sauce, soup, stew, or any dish where you’d like that roasted garlic flavor. I found the recipe in How to Roast a Lamb: New Greek Classic Cooking, a great book that my blogging friend Lydia sent me for an early birthday present, and if you can find pre-peeled garlic cloves, this practically makes itself.

Steps for Making Garlic Confit:

1. Put 3 cups of peeled garlic cloves into a heavy oven-proof dutch oven. (I used the Christopher Ranch Garlic Cloves from Costco.)

2. Add 2-3 dried bay leaves, 1 teaspoon fresh thyme leaves, 1/2 teaspoon peppercorns, and 1/2 teaspoon salt. Then pour in 1 cup olive oil and 1 cup grapeseed or avocado oil. (I didn’t have fresh thyme so I used my frozen thyme leaves.)

3. Cover the pan and cook the garlic in a pre-heated 300F/150C oven until the garlic is fragrant, tender, and just starting to get golden in spots. The recipe said an hour and 15 minutes, but I cooked it nearly 2 hours. Watch it carefully towards the end though, because if it gets too brown the garlic will be bitter.

4. Let the garlic cool and transfer to small glass jars, pouring in enough oil to be sure the garlic cloves are covered with oil. (The original recipe said to cover the surface of the oil with plastic wrap, but I didn’t do that.)

More Ideas for Gifts from the Kitchen:

Rosemary Salt 
Rosemary and Garlic Herb Rub 
Kalyn’s Sugar-Free Montreal Steak Seasoning
Kalyn’s Taco Seasoning
Kalyn’s Herb Blend

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How to Make Garlic Confit

How to Make Garlic Confit

Yield 6 small jars garlic confit
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes

This recipe shows you How to Make Garlic Confit that's delicious to add to foods or fun to give as a homemade Christmas gift!


  • 3 cups peeled garlic cloves
  • 3 dried bay leaves
  • 1 tsp. fresh thyme leaves (see notes)
  • 1/2 tsp. peppercorns
  • 1/2 tsp. salt
  • 1 cup olive oil
  • 1 cup grapeseed oil (see notes)


  1. Preheat oven to 300F/150C.
  2. Put garlic cloves, bay leaves, thyme, peppercorns, salt, olive oil, and grapeseed or avocado oil into small heavy dutch oven with an oven-proof lid.
  3. Put pan into oven and cook on low heat until the garlic is fragrant, very tender, and just starting to turn golden-brown in spots.
  4. The original recipe said 1 hour and 15 minutes, but I cooked mine nearly two hours before I felt the garlic was completely tender.
  5. Watch it carefully towards the end because the flavor will be bitter if the garlic gets too brown.
  6. Transfer to small glass jars with tight-fitting lids, making sure there is a layer of oil covering the garlic cloves at all time.
  7. This will keep for about 3 weeks in the refrigerator as long as the garlic stays covered with oil.
  8. Use mashed garlic confit in any recipe where you'd like a roasted garlic flavor. The oil is also great for stir-frying vegetables.


I used my frozen thyme leaves but you could substitute a smaller amount of dried thyme. If you don't have Grapeseed Oil (affiliate link), use another neutral-flavored oil. Avocado Oil (affiliate link) would also be a good choice for this.

This recipe slightly adapted from from How to Roast a Lamb: New Greek Classic Cooking by Michael Psilakis. (affiliate link)

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

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    26 Comments on “How to Make Garlic Confit”

  1. CeeJay, so glad you are enjoying it so much!

  2. I adore this stuff. I made this last Christmas to hand out as gifts, and I'm doing it again as I type. I want to cry when my own jar runs out. The only place I can find peeled garlic at a good price is at a natural food store on the other side of town. This has been the best discovery in my cooking career. I adore garlic in everything, but this has made it so much simpler. The flavor is outstanding, and sauteing with the oil is out of this world. I know I posted on this before, but I sincerely cannot get enough. Thanks again, Kalyn.

  3. garlic confit is amazing.
    I know that no one will make it for me as a gift (but I might drop a few blunt hints).

    It looks great, the photos are awesome too.

    I'll definitely make some, ASAP.

    Itai Matos (TFIM)

  4. I used the oil that the garlic was roasted in. (If you link to the recipe, please be sure people know it should only be stored in the fridge for three weeks.)

  5. DId you use new olive oil or the oil you roasted the garlic in? Thanks again! I posted a link to your recipe on my site!

  6. My oil is not solid and mine has been in the fridge a couple of weeks.

    Glad you liked it. I would recommend that you read the caution about storing it in the fridge for too long.