The Washington Post

Garlic Confit

Garlic Confit 12.000

Tom McCorkle for The Washington Post; food styling by Gina Nistico for The Washington Post

Nourish May 6, 2021

Once you make garlic confit, you may always opt to keep a jar of it in your pantry for raising the flavor bar for so many dishes. Besides being ideal for amping flavor in dressings and marinades, you can use the confited garlic as well as the oil in a myriad ways — spread on toast, whirred into a bean dip or hummus, stirred into a sauce, or slathered onto meat or poultry, to name a few.

Active time: 15 mins; Total time: 1 hour 15 mins

Storage Notes: Garlic confit can be refrigerated for up to 1 week and frozen for up to 3 months. Make sure the cloves are submerged in the oil by at least 1 inch. Use a clean spoon to scoop the cloves out. (You can also freeze individually portioned confit and oil an ice cube tray.)

12 - 24

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 12-24 servings; makes 24 cloves of garlic and 1 cup oil

  • Peeled cloves from 2 heads garlic (about 24 cloves, see NOTE)
  • 1 cup extra-virgin olive oil

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In a small saucepan, combine the garlic and oil. Set over very low heat and cook until the garlic is golden and soft, 45 minutes to 1 hour. (The heat should be low enough so that the oil doesn’t bubble much; remove it from the burner periodically as needed, depending on how low your stove settings go.)

Once the garlic is golden and soft, remove from the heat and let cool in the pan for about 15 minutes. Transfer to a clean, lidded jar. The garlic is ready to use, refrigerate until needed.

NOTE: Here are a couple of tricks for quickly peeling a large amount of garlic.

Place a handful of garlic cloves, about 8 or so, on a microwave safe dish and microwave on HIGH for 8 seconds. The garlic may be hot, so let it cool for a minute, if needed. The skins should easily peel off when you press on the stem end of the garlic. If not, microwave 1 to 2 seconds more. Repeat with the remaining cloves.

Alternatively, separate the cloves from the head and place a large batch of cloves in a lidded jar, such as a Mason jar. Shake vigorously for about 30 seconds or until the skins fall off the cloves. You may still have to peel one or two.

Correction: An earlier version of this recipe called for the garlic to be cooled to room temperature before being stored. That is not a safe food practice. The recipe has been corrected.

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Recipe Source

Adapted from “Chasing Flavor” by Dan Kluger and Nick Fauchald (HMH, 2020).

Tested by Ellie Krieger and Olga Massov.

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Nutritional Facts

Calories per serving (2 cloves of garlic and 1 tablespoon oil): 128

% Daily Values*

Total Fat: 14g 22%

Saturated Fat: 2g 10%

Cholesterol: 0mg 0%

Sodium: 1mg 0%

Total Carbohydrates: 2g 1%

Dietary Fiber: 0g 0%

Sugar: 0g

Protein: 0g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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