Homemade Garlic Confit

Making your own garlic confit is almost magical. Spread it on bread, slip a couple cloves under the skin of chicken… the possibilities are endless.

Homemade Garlic Confit

Making your own garlic confit is as easy as can be – and the product that you get in the end is almost magical. Mash it up and spread it on bread, slip a couple cloves under the skin of chicken before roasting it, use the oil to saute in or dip bread in… the possibilities are endless. Anything that you would use roasted garlic on, this would be perfect on.

But honestly, this concoction would even make cardboard taste good.

If you are a garlic lover like me, then read on – I’m about to make your whole day week month year.

Homemade Garlic Confit

Y’all know me and my love for easy peasy-ness. Yes, easy peasy-ness. It’s a thing. Well, this recipe is about as easy as they come.

The hardest part is removing the garlic cloves from the skin. You’ll need about 4 cups worth of cloves, which comes out to a dozen heads of garlic.

What’s the best way to remove the skin from the garlic cloves?

My preferred to use the flat blade of a knife. I just lay the flat end over the garlic clove, and give it a little whack with the heel of my hand and the skin comes right off. I’ve also heard of folks putting the garlic cloves into a resealable plastic container and giving it a good shake to release them.  You can also buy one of these handy dandy garlic peelers off of Amazon. You get 2 of them for around 5 bucks. They really do work, I had one. I just lost it and never bought another one… haha. Which speaking of… <buys now>

I advise against the pre-peeled garlic because it just doesn’t have the same wonderful flavor that freshly peeled garlic has, but if you happen to like peeled garlic – you could use it if you wanted to. I’m still all about peeling it fresh though for optimal garliciness. Yes, garliciness is a thing just like easy-peasyness – at least in my world 😉

How long does garlic confit last?

It will last in the refrigerator for about 6 weeks. The remaining oil will last about 3 months.

Homemade Garlic Confit

How do you make Garlic Confit?

You will need: (printable recipe & a video at the bottom of this post)

  • 4 cups worth of peeled garlic cloves (about a dozen heads of garlic)
  • 3 cups olive oil (I use extra virgin)
  • a few sprigs of fresh rosemary
  • a few bay leaves

You can add chiles too if you want a little heat to your garlic confit. There are so many possibilities of flavors you can make.

This recipe can also be cut in half!

All you need to do is spread the garlic cloves in an even layer in a large rimmed baking sheet or large casserole dish even. Next, pour the olive oil over top – being sure to tuck in the garlic as needed so that all of garlic is completely covered with the olive oil. You want all that garlic to roast inside of the oil.

Garlic Confit

Then, add in the sprigs of rosemary & the bay leaves – or any other seasonings that you may wish to roast along with your olive oil and garlic. This is a fun recipe to get creative on – and the results are always delicious.

Garlic Confit

You will bake it in the oven, uncovered, for about 45 minutes. Your air in your home will smell absolutely edible – and you will have no chance of being attacked by vampires anytime in the near future.

Let it cool until room temperature – then transfer the oil and garlic to glass jars with tight fitting lids. Discard the rosemary and bay leaves.

Roasted Garlic Rosemary Confit

This garlic confit is nothing short of magnificent. Please, don’t waste anymore time without having this in your life… make it today. 😉

5 from 2 votes

Garlic Confit


  • 4 cups peeled garlic cloves (about 12 heads of garlic)
  • 3 cups olive oil
  • a few sprigs of fresh rosemary
  • a few bay leaves


  • Preheat oven to 350 degrees.
  • Spread the peeled garlic cloves in a large rimmed baking sheet in a single layer. Pour the olive oil over top, making sure to cover all the garlic cloves with the oil completely. Tuck in the rosemary and bay leaves.
  • Bake for 45 minutes uncovered. Remove from the oven and allow to come to room temperature. Store in glass jars with tight fitting lids (or something similar) in the refrigerator. The garlic will be good for 6 weeks and the oil will stay good about 3 months.
Garlic Confit

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