17/03/2026
Garlic confit
“Confit” is a French cooking technique meaning to preserve food by cooking it slowly in fat. It’s the same idea behind classics like duck confit.
Garlic Confit is one of those simple kitchen tricks that feels fancy but is actually very easy. It’s basically garlic cloves slowly cooked in oil until they become soft, sweet, and spreadable. The oil also becomes infused with garlic flavor. 🧄✨
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It is super simple. Whole garlic cloves (peeled) Slowly cooked in oil (usually olive oil), using Very low heat. Thats 8t. No measurements, just that simple...the Result: soft, mellow, caramelized garlic. The sharp bite of raw garlic disappears and turns buttery, nutty, and slightly sweet.
How to Use It
This is where it gets addictive:
•Spread on toast or bread (like butter)
•Mash into mashed potatoes
•Stir into pasta or risotto
•Add to soups or sauces
•Mix into salad dressings
•Toss with roasted vegetables
•Spread under the skin of roast chicken
The garlic oil is liquid gold too:
•drizzle on pizza
•finish soups
•fry eggs in it
•brush on bread
For Storage, Because garlic in oil can grow bacteria at room temp:
Store in the fridge in a ln air tight container
Use within 2 weeks
Keep garlic fully submerged in oil
