Silky, golden garlic cloves slow-cooked in olive oil with fresh rosemary—this garlic confit is rich, mellow, and perfect for spreading, roasting, or elevating any savory dish with deep, earthy flavor. It’s a simple yet transformative condiment that enhances everything from crusty bread to sauces and mashed potatoes.

Why You’ll Love This Recipe

Garlic confit offers a luxurious way to enjoy garlic’s sweet, mellow side without the sharp bite of raw cloves. Slowly baked in olive oil with rosemary, the garlic becomes buttery soft and infused with aromatic depth. This recipe is easy to prepare in large batches, stores well in the refrigerator, and provides both garlic and infused oil that can be used to enhance a wide variety of dishes.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

2 cups peeled garlic cloves
1 1/2 cups extra virgin olive oil (or enough to fully submerge the garlic)
2–3 sprigs fresh rosemary
Optional: 1/2 teaspoon chili flakes or a few peppercorns for subtle heat

Directions

Preheat oven to 250°F (120°C).
Place peeled garlic cloves in an oven-safe baking dish or small Dutch oven.
Add the rosemary sprigs and, if using, chili flakes or peppercorns.
Pour olive oil over the garlic to completely submerge the cloves.
Bake uncovered for 1 hour 15 minutes to 1 hour 30 minutes, until the garlic is golden, soft, and easily spreadable.
Allow to cool slightly, then transfer garlic and oil into a clean, sterilized glass jar.
Store in the refrigerator for up to 2 weeks.

Important: Always store garlic confit in the refrigerator and never at room temperature to prevent the risk of botulism.

Servings and timing

Servings: 24 tablespoons
Prep Time: 10 minutes
Cooking Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes
Calories per tablespoon: 115 kcal

Variations

Thyme or Sage: Substitute or combine rosemary with thyme or sage for different herbal notes.
Smoky Flavor: Add a pinch of smoked paprika to the oil before baking.
Citrus Twist: Add a strip of lemon or orange peel to the oil for a bright, fragrant finish.
Chili Confit: Increase the chili flakes or add sliced fresh chili for a spicy version.
Infused Oil Use: Strain and bottle the oil separately for drizzling over roasted vegetables or mixing into vinaigrettes.

storage/reheating

Store garlic confit in an airtight glass jar in the refrigerator for up to 2 weeks. For longer storage, freeze in small silicone molds or ice cube trays. To use, gently reheat only the portion needed. Always use clean utensils when scooping from the jar to prevent contamination.

FAQs

What is garlic confit?

Garlic confit is garlic cloves slowly cooked in oil until soft, sweet, and golden—ideal for spreading or adding to dishes.

Why must garlic confit be refrigerated?

Refrigeration is essential to prevent the growth of botulism bacteria, which can occur in low-acid, oil-based preparations stored at room temperature.

Can I use pre-peeled garlic?

Yes, pre-peeled garlic is convenient and works well, though fresh garlic offers the best flavor and texture.

How do I use garlic confit?

Spread it on bread, stir into mashed potatoes, toss with pasta, or use the oil for cooking or salad dressings.

Can I freeze garlic confit?

Yes, freeze in small portions using silicone molds or ice cube trays, then store in a freezer-safe bag for up to 3 months.

Does the rosemary flavor overpower the garlic?

No, rosemary adds a subtle herbal note that complements the mellow sweetness of the garlic.

What dishes pair well with garlic confit?

It’s excellent with roasted meats, sautéed greens, grain bowls, pizzas, or stirred into soups and stews.

Can I use a stovetop instead of the oven?

Yes, but maintain a very low, steady temperature to prevent burning. A stovetop simmer requires close monitoring.

Is this suitable for vegan diets?

Absolutely, garlic confit is naturally vegan and a great way to add umami to plant-based dishes.

What type of oil is best?

Use high-quality extra virgin olive oil for best flavor, but other neutral oils like avocado or grapeseed may be used.

Conclusion

Garlic Confit with Rosemary is a versatile and elegant staple that transforms everyday dishes into gourmet meals. With its rich, mellow flavor and soft texture, it’s a flavorful addition to your pantry that offers both convenience and culinary depth. Make a batch and enjoy the subtle magic it brings to everything it touches—from toasted bread to roasted vegetables and beyond.

Garlic Confit with Rosemary

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Mari
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes
Yield: 24 tablespoons 1x
Category: Condiment
Method: Oven Roasted
Cuisine: French
Diet: Vegan

Ingredients

Units Scale

2 cups peeled garlic cloves
1 1/2 cups extra virgin olive oil (or enough to fully submerge the garlic)
2–3 sprigs fresh rosemary
Optional: 1/2 teaspoon chili flakes or a few peppercorns for subtle heat

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 250°F (120°C).
Place garlic cloves in an oven-safe baking dish. Add rosemary sprigs and optional spices.
Pour olive oil over the garlic until completely submerged.
Bake uncovered for 1 hour 15 minutes to 1 hour 30 minutes, until garlic is soft, lightly golden, and spreadable.
Let cool slightly, then transfer garlic and oil to a clean jar.
Store in the refrigerator for up to 2 weeks. Use on bread, in mashed potatoes, pasta, or roasted veggies.

Notes

Always refrigerate garlic confit to prevent the risk of botulism.
Use high-quality olive oil for the best flavor.
Allow to cool fully before sealing the storage jar.
The infused oil is great for salad dressings or sautéing vegetables.

Nutrition

Serving Size: 1 tablespoon
Calories: 115
Sugar: 0g
Sodium: 0mg
Fat: 13g
Saturated Fat: 2g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 1g
Fiber: 0g
Protein: 0g
Cholesterol: 0mg