Garlic Confit

Garlic Confit is an flavourful spread for bread, soup, pasta and many more dishes. Garlic Confit is made by slow roasting of peeled garlic in oil with or without additional flavours. How to make Garlic Confit at home is explained in this post with step by step pictures and video.

Garlic Confit is a stage between pickle and chutney that must be definitely explored at our kitchen and add magic to our food! This Garlic Confit is easy to make and versatile and can make a great spread for bread, roti etc.

About Garlic Confit

Garlic Confit is the western world pickling – French word pronounced as confee – meaning to preserve. Confit is slow roasting vegetables or meat in fat ie oil.

Garlic Confit can be made with either stovetop or oven and longer the cooking, longer it will last & taste! You can use the confit as it is with garlic or just the garlic infused oil if you do not like eating the garlic cloves.

Garlic Confit lasts for 3-5 days based on the amount of oil & closed storage. Garlic Confit can be stored in a glass or ceramic container and placed on dining table so that it becomes handy to use.  

Recipe Index

How to use Garlic Confit

Garlic Confit can be used as a spread, seasoning or a condiment for practically any tiffin, snack and soup to enhance the taste of the food! Some of the ideas for using Garlic Confit are:

• Spread for plain / roasted bun/bread or as filling in sandwich
• Alternative for Idli Powder to Idli / Dosa
• Spread on Dosa / Uttappam
• Add to pasta, noodles, semiya
• To top it with burgers
• Use on top of vegetable curry or main dishes
• Add to Paruppu Podi / Dal for rice
• Add to soup and sauce
• Toss it with spaghetti for a quick and easy Aglio e Olio.
• Blend with vinegar to make a salad dressing

Ingredients

• Garlic: Use the fat garlic variety for best results. Use peeled Garlic for Confit. Peeling is unexciting thing to do but can be made easy by separating the cloves and shaking the cloves vigorously in a closed container for about a minute.
• Oil: Use extra virgin olive oil which is traditionally used. However refined oil which is commonly used at homes can also be used for Garlic Confit. Though gingelly, groundnut, mustard oil can be used, it may overpower the flavour of garlic. Olive oil goes best with garlic and hence can be used for best results.
• Additional Flavours: Rosemary as herb or seasoning, basil, salt, oregano, red pepper flakes, bay leaf can be used as additional flavours if need be.

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📖 Recipe Card

Garlic Confit

1.Take a garlic head.

2.First seperate the garlic cloves.

3.Using a knife remove the edge, discard then peel the skin. Repeat to finish.

4.In a small sauce pan add around 20 garlic cloves.

5.Add 1/2 cup olive oil to it.

6.Simmer in low flame.

7.Let it cook in lowest flame for about 15 mins.

8.Keep stirring in between.

9.Slowly the color changes.

10.When it turns golden add salt to taste.

11.Then add 1/4 teaspoon dried chilli flakes and 1 teaspoon rosemary.

12.Now cook for another 10 mins.

13.You can see garlic cloves changing color to lite golden brown.

14.Switch off and cool down.

15.Garlic Confit is ready!

16.Cool down completely then store.

17.Transfer to a clean glass jar.

18.Keep covered in fridge.

19.Toast a bread slice, add 2-3 cloves garlic from the confit.

20.Spread the garlic confit over and enjoy!

21.This tastes soo good!

Garlic Confit is ready!

Expert Tips

• Slow roasting is the key, so big garlic cloves works best for confit recipes.
• Keep flame to lowest and roast for more time. For oven also keep minimum temperature and roast for more time.
• Adding herbs is purely optional but enhances the flavour.

Variations

Variations to Garlic Confit can be with the different types of oil that we use for making Garlic Confit and additional flavours per our taste. Some of the variations to Garlic Confit are

• Adding few sprigs of fresh thyme or rosemary with garlic
• Adding few ginger along with garlic
• For spicy Garlic Confit add 1-2 dried red chillies with garlic
• At the time of serving we can top it with basil, oregano, red pepper flakes & other seasonings
• Baby Potatoes, small onion / shallots, tomatoes can be confited too!

Garlic Confit with oven

Garlic Confit can also be made in oven to avoid standing for long or forgetting to switch off when made with stovetop. Steps to make Garlic Confit with oven:

• Preheat the oven to 125°C / 250°F.
• Place the peeled garlic cloves & additional flavours (optional) in a baking dish. Add enough oil to cover the cloves.
• Bake it oven for 1 ½ hours to 2 hours at 100°C / 200°F until the garlic confit is very tender but not too browned.
• Cool it down before storing / serving.

Storage

Garlic Confit lasts for 3-5 days based on the amount of oil & closed storage. Garlic Confit can be refrigerated for use up to 10 days and can be freezed for use up to 2 months.

FAQs

1.What is Garlic Confit?

Garlic Confit is an flavourful spread for bread, soup, pasta and many more dishes. Garlic Confit is made by slow roasting of peeled garlic in oil with or without additional flavours.

2.What is the shelf life of Garlic Confit?

Garlic Confit lasts for 3-5 days based on the amount of oil & usage in closed container.   Garlic Confit can be refrigerated for use up to 10 days and can be freezed for use up to 2 months.

3.Can I make Garlic Confit with oven?

Yes very much – Bake garlic covered with oil in a preheated oven for 1 ½ hours to 2 hours at 100°C / 200°F until the garlic confit is very tender but not browned.

4.Can I use a stainless steel container to store?

Use only glass or ceramic container similar to storing Indian pickle.

5.How do I use Garlic Confit?

Garlic Confit can be used as a spread, seasoning or a condiment for practically any tiffin, snack and soup to enhance the taste of the food! See How to use section for detailed uses of Garlic Confit.

6.How much oil is needed for 1 head of garlic?

It purely depends on the pan you are using as we need oil for garlic to soak and simmerse in the oil fully with oil 1/2 inch above the garlic. For a head you can use around 1/2 cup olive oil.