If there is one condiment that has the power to completely transform a meal, it is Oven Roasted Garlic Confit. We are talking about taking sharp, pungent raw garlic and transforming it into something golden, spreadable, and impossibly sweet. It spreads like soft butter on crusty bread and adds a depth of flavor to sauces that you just can’t achieve any other way.
This recipe is surprisingly simple, requiring only a few ingredients and a bit of patience. By slowly roasting the cloves in a bath of olive oil, we coax out a rich, mellow flavor that is absolutely addictive. Once you have a jar of Oven Roasted Garlic Confit in your fridge, you will wonder how you ever cooked without it.
Key Ingredients for Success
Since this recipe relies on so few items, the quality of each ingredient truly matters.
- Fresh Garlic Heads: You must use whole, firm heads of garlic for this recipe. Avoid pre-peeled or jarred garlic, as they lack the fresh flavor and can sometimes have a metallic aftertaste. Using fresh cloves ensures the safest and most delicious result.
- Extra Virgin Olive Oil: This is not just a cooking medium; it is a key flavor component. Because the garlic slowly infuses into the oil, you end up with two products: the confit garlic and a liquid gold garlic oil. Use a high-quality oil that you love to taste on its own.
- Fresh Thyme: While optional, a few sprigs of fresh thyme add a subtle, herbal aroma that complements the sweetness of the roasted garlic perfectly. It makes the final jar look beautiful, too.
Helpful Tools and Equipment
- Ovenproof baking dish or small casserole pot
- Heatproof bowl (for peeling)
- Sterilized glass jar for storage
Pro-Tips for Perfect Results
- The Peeling Hack: Peeling six heads of garlic sounds like a chore, but it doesn’t have to be. Soaking the individual cloves in boiling hot water for about 5 minutes loosens the papery skins significantly. They should slip right off with minimal effort.
- Safety First (Crucial): Oven Roasted Garlic Confit must be treated with care to avoid food-borne illness. Never store this at room temperature. Once it cools, put it immediately into the fridge. It is not suitable for canning or long-term pantry storage due to the risk of botulism in low-acid environments.
- Full Submersion: Ensure every single clove is completely submerged in the olive oil before placing it in the oven. Exposed garlic cloves will roast and crisp up rather than confit, resulting in a hard texture instead of a soft, buttery spread.
- Low and Slow: Do not rush the process by turning up the heat. The low temperature of 120°C (250°F) allows the garlic to cook gently without frying, ensuring that ultra-creamy texture.
How to Make Oven Roasted Garlic Confit
- Prepare the Oven and Garlic: Preheat your oven to 120°C (250°F). Break the six heads of garlic into individual cloves. Place these cloves into a heatproof bowl and pour boiling water over them until submerged. Let them soak for 5 minutes, then drain. Peel away the skins, which should now slip off easily.
- Combine and Submerge: Arrange the peeled garlic cloves and the sprigs of fresh thyme in a small ovenproof dish. Pour the extra virgin olive oil over the top. Make sure every clove is completely under the oil line to prevent burning.
- Roast to Golden Perfection: Place the dish in the preheated oven. Bake for 1 to 2 hours. You are looking for the garlic to turn a soft, golden color and become incredibly tender to the touch. It should squash easily when pressed.
- Cool and Jar: Carefully remove the dish from the oven. Let the garlic and oil cool down to a warm room temperature. Transfer the cloves and the oil into a sterilized glass jar or airtight container.
- Refrigerate Immediately: Seal the container and place it in the refrigerator immediately. It is ready to use once chilled or slightly warm.
Variations to Try
- Spice it Up: Add a teaspoon of dried red chili flakes or a few whole peppercorns to the oil before baking for a spicy kick.
- Rosemary Infusion: Swap the thyme for woody sprigs of rosemary. This gives the Oven Roasted Garlic Confit a heartier, more savory aroma perfect for steak or roasted potatoes.
- Citrus Note: Add a few strips of lemon peel (no pith) to the oil bath to cut through the richness with a subtle citrus brightness.
The Most Decadent Oven Roasted Garlic Confit
Turn sharp raw garlic into ‘liquid gold.’ This Oven Roasted Garlic Confit recipe yields buttery, spreadable cloves and savory oil that will elevate your cooking to the next level. Easy to make and incredibly delicious.
- Total Time: 135
- Yield: 6 heads
Ingredients
6 heads fresh garlic
3 cups extra virgin olive oil
6 sprigs fresh thyme
Instructions
1. Preheat your oven to 120°C / 250°F.
2. Peel the garlic: Break the cloves away from the bulb and place them into a heatproof bowl. Submerge in boiling hot water for 5 minutes, then drain. The skins should be loose and peel away easily.
3. Bake: Place the peeled garlic cloves and thyme into a small ovenproof dish. Pour the olive oil over the top until the garlic is fully submerged to prevent burning.
4. Roast for 1 to 2 hours, or until the garlic is golden in color and very soft to the touch.
5. Serve and Store: Allow the confit to cool completely. Transfer to an airtight sterilized jar and store in the refrigerator for 2 to 3 weeks.
Notes
Storage Safety: You must store garlic confit in the refrigerator. Never leave it out at room temperature for long periods to avoid the risk of food-borne illness (botulism). It will keep for 2-3 weeks chilled.
Olive Oil Solidifying: The olive oil will solidify in the fridge. This is normal! It will liquefy quickly at room temperature or when added to hot food.
Use the Oil: Don’t toss the oil! It is infused with garlic and is perfect for dressings, cooking, or dipping.
- Prep Time: 15
- Cook Time: 120
- Category: Condiment
- Method: Roasting
- Cuisine: French
Frequently Asked Questions
How long does garlic confit last?
When stored properly in an airtight container in the refrigerator, your Oven Roasted Garlic Confit will last for 2 to 3 weeks. If you cannot use it all in that time, you can freeze the cloves and oil in ice cube trays for longer storage.
Why does the olive oil solidify in the fridge?
Real extra virgin olive oil naturally solidifies and turns cloudy when chilled. This is completely normal and a sign of good quality oil! It will quickly liquefy again as soon as it touches hot food or sits at room temperature for a few minutes.
How can I use the leftover oil?
Do not throw it away! The oil is arguably as good as the garlic. Use it for making vinaigrettes, sautéing vegetables, drizzling over soup, or simply dipping fresh bread. It is liquid gold.
A Jar of Liquid Gold
Once you make this Oven Roasted Garlic Confit, you will find yourself looking for excuses to add it to everything. From mashed potatoes to avocado toast, it elevates every dish it touches. Give it a try this weekend—your kitchen will smell amazing!