This easy Oven Roasted Garlic Confit, cooked in olive oil, is the ultimate secret ingredient for adding a garlicky, buttery bite to any dish.
If you love roasted garlic, garlic confit takes it to the next level. It takes the same time to prepare as roasted garlic, but you’ll get buttery soft cloves with a subtle sweetness that you can spread on rustic bread or tossed into pasta. Plus, you’ll have garlic-infused olive oil with a rich garlic flavor that you can use in marinades, dressings, or drizzle over pizza.
It’s a game changer and a must-have kitchen staple that you won’t stop making once you discover it. I like to place it on the cheese board with veggies and lots of cheese. It’s also delicious with mashed potatoes.

What does confit mean?
Confit is a French word for the method of low and slow cooking over a long period to preserve it. In cooking, this means cooking the food in fat, such as oil or butter. When you make this recipe, your house is going to smell amazing.
While it is quite a common method for preserving meats like such goose or duck confit, you can also apply it to fruits and veggies.
Why you will love this recipe?
Garlic is a powerful natural remedy that helps with colds, flu, and sore throats. This recipe is an easy way to incorporate garlic into your dishes and enjoy its health benefits.
The roasted garlic confit is milder and less intense than raw garlic, making it a versatile kitchen staple that enhances dishes without overpowering them.
Additionally, this method produces two delicious results: aromatic garlic and oil, both excellent additions to your kitchen.

Other garlic clove recipes
If you are a garlic lover, you should try making fermented honey garlic. it’s loaded with bold flavors and health benefits.
These Garlic Shots with honey and lemon juice make a great natural remedy for colds and viral infections.
This roasted garlic bone marrow is another delicious way how to enjoy roasted garlic in meat dishes.

Ingredients to make this confit recipe
Fresh Garlic bulbs
Look for fresh heads of garlic with fewer, larger cloves. While peeling the garlic cloves take some time fresh makes better result than using pre-peeled garlic cloves from the store.
Extra virgin Olive Oil
I used extra virgin olive oil, but you can use regular olive oil or any vegetable oil that you have at home, like canola oil, avocado, or grapeseed oil.
Herbs (optional)
I used fresh thyme, bay leaves and tiny spicy peppers; however, you can experiment with other herbs, such as a sprig of rosemary, basil or oregano.
From spices you can use black peppercorns or chili flakes for a spicy notes.

How to make garlic confit?
First step – Peel garlic cloves
You may want to use this garlic peeler to speed up the peeling process.
Second step – Roast Garlic in the oven at low heat
Preheat oven to 220ºF (120ºC) and place the garlic and fresh herbs in a deep casserole or baking dish. Pour olive oil over the garlic, ensuring that the cloves are fully submerged. Slow cook for 1 hour and 30 minutes, or until the cloves are golden brown and tender. Let it cool.
Third Step – Store
Once cooled, transfer the garlic along with the oil and herbs into a jar with an air-tight lid.

Ways to use oven roasted garlic confit
- Use garlic confit as a spread on crusty bread or crostini
- Blend garlic oil into salad dressings or marinades to infuse them with delicious garlicky flavors
- Put the garlic confit onto your favorite pizza before baking
- Drizzle it over roasted vegetables to enhance their flavor.
- Mix this garlic spread into mashed potatoes or in this creamy shrimp pasta.
- Add confit garlic into scrambled eggs or omelets for a savory breakfast boost.
- Garlic and olive Oil make a tasty blend that you can put into hummus or aioli.

How to store garlic confit?
Store garlic confit in an airtight container (with or without herbs) in the refrigerator because keeping it at room temperature can lead to the risk of botulism. To stay safe, always refrigerate garlic confit and use it within 1 to 2 weeks. You can also freeze it along with the infused oil in ice cube trays to extend its shelf live up to 6 months.
Garlic Confit must be stored in the refrigerator. Garlic Confit cannot be stored at room temperature due to risk of botulism.

Can I make roast garlic confit on the stove top?
Yes, you can. Set it inside a small saucepan and heat until the oil reaches a steady simmer. Once simmering, cook for 10-12 minutes, until the garlic cloves are very soft, fragrant, and lightly golden brown. Turn off the heat and let the cloves sit in the oil for another 10 minutes before dicing. If the oil evaporates, add more to ensure the cloves stay submerged.
Garlic Confit Recipe in Air Fryer
When using air fryer, you don’t need to preheat, just close the lid and sent it at 300 F for 40 minutes or until golden brown. I like to check it halfway through cooking and adjust the temp to 250 F if it is browning too fast. The oil should bubble gently during air frying but shouldn’t fully fry the garlic.


Easy Oven Roasted Garlic Confit
Ingredients
- 3 bulbs garlic
- 1.5 cups olive oil extra virgin
- 1 handful thyme fresh
- 2 Chili pepper tiny, hot
- 2 pieces Bay leaves
Instructions
- You may want to use this garlic peeler to speed up the peeling process.
- Preheat oven to 220ºF (120ºC) and place the garlic and fresh herbs in a deep casserole or baking dish. Pour olive oil over the garlic, ensuring that the cloves are fully submerged. Slow cook for 1 hour and 30 minutes, or until the cloves are golden brown and tender. Let it cool.
- Once cooled, transfer the garlic along with the oil and herbs into a jar with an air-tight lid.
Delicious and healthy!
Really tasty !! Would it be possible to replace the thyme with other herbs?, or a mix of different herbs?