Garlic Confit

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If you’re thinking to yourself, “What the hell would I ever use garlic confit for?” well that makes me feel like you haven’t been here very long and you haven’t built up trust with me. And that’s a shame. But with any relationship, trust has to be earned. And I feel like I’ll be able to earn that trust once you try this recipe…that is, if you like garlic. If you don’t, get the hell out of here!!! My husband not liking cilantro was almost a deal breaker, I can’t ALSO have friends that don’t like garlic. It’s too much to take. And if you tell me you don’t like garlic OR cilantro, I will literally find a way to block you on the internet. I just don’t need that negativity in my life. I’m too fragile.

PaleOMG Garlic Confit

So if you’re wondering what you should use garlic confit for, let me give you some ideas –

  • These little garlic cloves get all soft and caramelized when you cook them so you can smear them on anything – toast (garlic bread, duh), chicken, steak, on top of dips
  • Blend them into soups
  • Mix them into hummus (recipe coming soon)
  • Add them to a pan while you’re cooking meat, fish, or vegetables
  • Add them to a pasta dish
  • Toss them with roasted potatoes
  • Put them on top of pizza. Oh shiiiiiit
  • Blend it into mayo for a garlic mayo that will blow your mind
  • Mix it with feta and olive that people can add to crackers
  • Eat them by themselves because they are magical

PaleOMG Garlic Confit

I made this recipe because I’ve been really interested in making my own homemade hummus, garlic confit hummus to be exact. So I’ll be sharing that recipe on the blog next week. Until then, make this stupid easy recipe and buckle up to a joyride to flavor town. Is Guy Fieri going to sue me for saying that? My b, Guy. Now while I wait to have time to make hummus, I’ll be prepping for a little get together in our backyard this evening. My brother-in-law just moved to Denver and moved in with us. We’ve been trying to talk him into this for years now and he finally made it happen this week! So we are celebrating with some friends which means I have some food to prep! The hubs is responsible for the grill and meat so I’m making my Mediterranean Orzo Salad, some sort of mandarin orange/green apple salad, and then giving people lots of treats to choose from, like ice cream sandwiches! I have a feeling it’s going to be a great day, especially since one of the appetizers will include this garlic confit. Everyone’s breath is going to be extremely inviting. Can’t wait.

PaleOMG Garlic Confit


Garlic Confit

  • Author: juli
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes


  • 23 heads of garlic, cloves peeled*
  • 2 cups olive oil
  • pinch of coarse salt
  • 3 sprigs of rosemary


  1. Add garlic cloves to a small saucepan, pour olive oil on top, then sprinkle in salt and rosemary sprigs.
  2. Place saucepan over medium-low heat. You want the oil to come to a very low boil, only slight bubbles. This will ensure the garlic cloves caramelize without burning or getting crispy. Let the garlic cloves caramelize away from 45 minutes. They should become golden and super soft.
  3. Remove from heat and let cool before transferring all of it to an airtight container and store in the fridge for weeks!


*I hate peeling garlic cloves so I purchased a bag of peeled cloves, around 6oz

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PaleOMG Garlic Confit

What I Used to Make This Recipe:

PaleOMG Garlic Confit


You May Also Like:

Roasted Garlic White Bean Soup

Garlic Stuffed Chicken Thighs

Roasted Garlic Dip

Creamy Garlic Air Fryer Potatoes

Garlic Lime Shrimp Skewers


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Oh, Hi! I’m Juli.

I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.


13 thoughts on “Garlic Confit”

    1. Leslie Crittenden

      I have made this before and it’s amazing! My only suggestion is, if you plan to store it for more than a few days, separate the carmelized garlic cloves from the oil and store them separately. When I stored them together, the garlic sort of melted into the oil and disappeared in 3 or 4 days.

  1. Amanda Charles

    Not only am I here for this but I will be stalking your page waiting for the hummus…the best of two worlds, beans and garlic, colliding!

  2. This sounds interesting and delicious; however I typically don’t like to heat any kind of Olive Oil … I reserve it for cold dishes like salads; as I’ve learned heated/boiling olive oil releases toxic compounds … Alternative?

  3. Amanda Charles

    Not only am I here for this but I will be stalking the page for the garlic hummus! Two of the best things colliding?? Yes please!

  4. Jaclyn LaPenta

    Looks amazing, but I just started tracking calories and wondering how you measure this with it being cooked in all the oil. Thank you!

  5. Thank you for this recipe! Yum! Do you always use 2 cups of olive oil or could you use less as long as it completely covered the garlic cloves? The reason I ask is because I used 3 heads of garlic to make this today and it seemed like 2 cups was quite a bit of oil considering the size/amount of garlic cloves I had. I’ve never made anything like this before, so maybe there is a reason to always use two cups even if it seems like a lot compared to your garlic cloves… but I was just curious. Thanks again! I love all of your recipes!!

  6. Took 2 attempts(had heat too high first time) but glad I tried again. Game changing and delicious!

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