How to Make Garlic Confit Spread

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This stovetop garlic confit is quick and easy. It only requires garlic cloves, olive oil, and 30-45 minutes of stovetop cooking. The result will be tender and deliciously sweet garlic that can then be used in many ways.

What is Garlic Confit?

To confit something, in French, simply means to cook it for a long time with the goal to preserve it.

Garlic confit can be described as a slow cooking method of garlic in olive oil to make the cloves tender and sweet. Then, use them in a variety of ways.

Why Make Garlic Confit?

Simply because it’s delicious! Garlic is one of the best things, but making it spreadable is a whole new level. This preserves the garlic’s wonderful flavor and removes all bitterness.

And, the difference is garlic confit is more subtle and sweet than roasted garlic. Roasting can cause uneven cooking, so there might be some bitter and browned bits. Garlic confit is soaked in olive oil and cooked gently to make a sweet paste.

How to Use Garlic Confit

This goes well with many other foods. You can spread it on bread, mix it with mashed potatoes, or use it in any type of pasta. You can also use this as a sandwich spread, so you try mixing it with some mayonnaise.

Garlic confit can also be used in many other ways. It’s a great addition to a plate of lamb or steak. Or, once the pizza is done, it can be used as a topping. Another

You can also mix it with yogurt, serve it with rice dishes, or add some mayo to make a delicious sauce for a variety of dishes such as shawarma.

Go ahead and try to add some whole confit garlic cloves to your pizza! Or, serve it with homemade fluffy dinner rolls.

Another idea is to mix it with creamy mashed potatoes, or mashed cauliflower. It’s really delicious!

How to Make Garlic Confit

Easy! Simply place the peeled garlic cloves into a saucepan containing warm olive oil. Be sure the garlic is submerged in the olive oil, and let it cook slowly until it is soft and tender.

How to Make Garlic Confit Spread

It takes approximately 45 minutes, but it could have taken as little as 30 minutes or even an hour! You don’t need deeply browned garlic, just ones that can be easily mashed with a fork.

Tip: How to easily peel garlic cloves

Put one head of garlic in a jar, cover with the lid, and shake vigorously. The garlic should touch the sides of your jar. By doing this, the head will fall apart and the skin will fall off.

It is so easy to use and works well!

You can also use garlic that you have already peeled. This is a huge time saver.

How to Store the Confit

The confit stored in a clean jar, submerged in oil will last for several weeks. When getting some cloves, make sure to use a clean spoon.

Make Sure Garlic Confit is Edible

Garlic confit should NOT be kept at room temperature. It is because garlic is low in acid, so food-borne bacteria can easily contaminate it. Once your confit is made, store it immediately in a clean container, and put it in the refrigerator. If the oil solidifies, it’s okay. You can still get the garlic cloves easily.


How do you store garlic confit spread?

Garlic confit MUST be kept in the fridge for up to 3 weeks. For longer periods, it can be stored in a freezer.

Can you add herbs to the oil?

Yes, definitely! To infuse the oil with some flavor, add any fresh herbs.

How long do I cook the garlic in the olive oil?

You should cook the garlic until it is very soft and tender. It should be easy to mash with a spoon. The outside may be slightly brown, but it is not necessary. It is okay if it is browner than the other times.

Garlic Confit Spread Recipe Card


  • 3 heads of garlic, peeled 200 g of cloves
  • 1 cup olive oil 220 g


  1. Heat olive oil over medium heat until it is hot. Then, add all the peeled garlic cloves.
  2. You should make sure that the garlic is fully submerged. If necessary, you can add some olive oil. Turn down the heat to low, and let it cook for 30-45 minutes until the garlic is fork tender.
  3. Take out of the heat, and store the garlic confit spread in a container in the refrigerator with the olive oil that was used in the pan for up to 2-3 weeks.

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