Category: Condiments
🤔 What Is Garlic Confit?
Garlic confit is a condiment made by slow-cooking whole garlic cloves submerged in oil until they are soft, sweet, and spreadable. This process mellows the garlic’s harsh bite into a rich, deeply savory flavor, and the resulting infused oil is also a delicious ingredient.
Quick Reference Card
| Condition | Ideal Storage | Duration |
|---|---|---|
| Homemade Garlic Confit | Refrigerator (Airtight) | 7-10 Days (CRITICAL) |
| Frozen | Freezer: -18°C (0°F or below) | Up to 3 Months |
| Pantry/Room Temp | EXTREMELY DANGEROUS | DO NOT STORE AT ROOM TEMP |
The Triple-S Method
Master the three essential steps for food success:
🛒 SHOP SMART: Selection Guide
- Garlic confit is best made fresh at home.
- Select firm, plump garlic heads with no soft spots or green sprouts.
- Use a clean, neutral-flavored oil like canola, grapeseed, or a light olive oil.
Appearance
The garlic cloves should be plump and free of blemishes. Choose large cloves for easier peeling.
Smell
Fresh garlic should have a sharp, pungent smell. Avoid any heads that smell musty or sour.
Texture
The garlic heads should be firm to the touch, not soft or papery.
Common Varieties / Types
This guide is specifically for homemade garlic confit.
- Homemade Garlic Confit: Made by slowly cooking peeled garlic cloves in a generous amount of oil until they are tender. Herbs like thyme or rosemary are often added for flavor.
📅 Seasonal Buying Guide
North America (USA/Canada)
Garlic is available year-round, with the main harvest occurring in late summer. This is a dish to be made at home.
Quality of fresh garlic is consistent year-round in supermarkets.
Europe
Garlic is available year-round. This dish can be made anytime.
No seasonal impact on availability.
Australia/New Zealand
Garlic is available year-round, allowing this dish to be made at any time.
Quality is stable and not seasonal.
Tropical/Subtropical Regions
Garlic is available year-round. Given the food safety risks, strict adherence to refrigeration rules is even more critical in warm climates.
The product is not seasonal.
❄ STORE FRESH: Storage Guide
- Primary method: Must be stored in the refrigerator.
- Shelf life: Maximum of 7-10 days in the refrigerator.
- Best long-term storage: Freeze immediately for up to 3 months.
Storage Method Details
Refrigerator Storage (CRITICAL): Cool the garlic confit completely, then immediately transfer it to an airtight container and place it in the refrigerator. It is imperative that it is never stored at room temperature.
Freezer Storage: Freezing is the safest way to store homemade garlic confit for longer periods. You can freeze the cloves and oil together in a freezer-safe container, or freeze individual cloves in an ice cube tray with a little oil for convenient portions.
According to the CDC and FDA, garlic is a low-acid vegetable. Storing it in oil creates an anaerobic (oxygen-free) environment where spores of the bacterium *Clostridium botulinum* can germinate and produce a deadly toxin. Refrigeration below 4°C (39°F) is the only way to inhibit this growth for a short period; freezing stops it completely.
Pest Prevention
Refrigeration and sealed containers provide complete protection from pests.
⚠ STAY SAFE: Food Safety Tips
- Max Time at Room Temp: Less than 2 Hours. DO NOT store at room temperature.
Understanding Food Safety Rules
The single most important rule is the risk of botulism. According to Health Canada, FDA, and the CDC, garlic in oil mixtures stored at room temperature can lead to the production of botulinum toxin, which can cause a severe, life-threatening illness. The toxin shows no signs of spoilage—it cannot be seen, smelled, or tasted. **Homemade garlic confit MUST be refrigerated and used within 10 days, or frozen for long-term storage.**
Reheating Methods
Garlic confit is typically used cold, at room temperature, or added to hot dishes.
Microwave
You can gently warm the oil and cloves in the microwave, but be careful as the oil can get very hot.
Air Fryer
Not applicable.
Oven/Toaster Oven
You can warm the confit in a small oven-safe dish.
Stovetop
Gently warm the cloves and oil in a small saucepan over low heat.
Date Labels Explained
As a homemade product, there are no date labels. It is critical to label your container with the date it was made and to discard it after 10 days if refrigerated.
Allergen Information
- Contains: None of the top 9 allergens (unless a nut/seed/soy oil is used).
Allergen Handling & Prevention
Garlic confit made with a standard vegetable or olive oil is free from major allergens. The allergen profile would change if you choose to use a nut, seed, or soy-based oil.
⚠ Special Safety Considerations
The risk of botulism cannot be overstated. Commercially prepared garlic in oil contains added acids or preservatives to make it shelf-stable. Homemade versions do not, and therefore require strict temperature control. When in doubt, throw it out.
🧊 Freezing & Thawing Guide
Freezing Effects & Preparation
Freezing is the safest and most effective way to store homemade garlic confit for more than a week. It perfectly preserves the flavor and texture of the garlic cloves and the infused oil.
Let the confit cool completely, then portion it into freezer-safe containers or ice cube trays for easy use. Ensure the garlic is submerged in the oil.
Recommended Thawing Methods
Thaw garlic confit in the refrigerator overnight. You can also gently thaw it in a saucepan over low heat or in the microwave.
Not Recommended
Do not thaw garlic confit on the countertop. As the FDA warns, this can allow it to linger in the temperature danger zone.
📊 Nutritional Information
Average values per 100g (approx. 3.5 oz) portion
- High in: Fat, Calories
- Good source of: Allicin (in garlic)
Garlic Confit (Cloves and Oil)
- Calories: ~450 kcal (Varies greatly with oil type)
- Protein: 2g
- Fat: 45g
- Carbohydrates: 10g
- Fiber: 1g
(Per 1 tbsp serving)
- Calories: ~60 kcal
- Fat: ~6g
Key Nutrients & Their Benefits
- Healthy Fats: The nutritional value comes mainly from the oil used. Using a monounsaturated fat like olive or avocado oil provides heart-healthy benefits.
- Allicin Compounds: Garlic is known for containing sulfur compounds like allicin, which are linked to various health benefits, including cardiovascular and immune support.
Nutritional data is an estimate. Consult with a nutritionist for personalized advice.
🌎 Sustainability & Sourcing
The environmental impact is tied to the sourcing of the garlic and oil. Using locally grown garlic and organic oil can support more sustainable farming practices.
Making confit is a great way to preserve a large harvest of garlic, reducing food waste.
🔄 Substitutions & Alternatives
Roasted garlic provides a similarly sweet and mellow garlic flavor, but without the infused oil. For a shelf-stable infused oil, use dried garlic and herbs, as they do not carry the same botulism risk.
Shallot confit can be made using the same method and carries the same safety risks.
💡 Pro Tips
♻ Waste Reduction
Do not throw away the delicious, garlic-infused oil. Use it as a base for salad dressings, for sautéing vegetables, drizzling over roasted potatoes, or for dipping bread.
✨ How to Revive It
You cannot revive spoiled garlic confit. Due to the extreme risk of botulism, any confit that has been stored improperly or is older than 10 days in the refrigerator must be discarded immediately without tasting.
❓ FAQ
A: Yes, it is extremely dangerous. According to the CDC, the combination of a low-acid vegetable (garlic) in an oxygen-free environment (oil) creates the perfect conditions for the growth of *Clostridium botulinum*, which produces a deadly toxin.
A: For absolute safety, it should be consumed within 7 to 10 days. Always label your jar with the date you made it. For longer storage, you must freeze it.
A: Commercial producers use industrial processes to add acidifying agents (like citric acid) or other preservatives that lower the pH to a safe level, preventing botulism spore growth. This is not easily replicated at home.
A: The soft cloves can be mashed into a paste and spread on bread, mixed into mashed potatoes, or added to sauces and dressings. The oil is fantastic for cooking or as a finishing drizzle.
A: No, and that is what makes it so dangerous. The food can be contaminated with the lethal toxin without any signs of spoilage. This is why adhering to strict storage rules is non-negotiable.
A: Yes, you can use any liquid fat. A neutral oil like grapeseed or canola will let the garlic flavor shine, while a light olive oil will add its own fruity notes. Duck fat is also a traditional and delicious choice.
A: Yes, freezing is the safest way to store it long-term. It freezes perfectly and can be thawed in the refrigerator when you’re ready to use it.
A: Yes, you must peel the garlic cloves before slowly cooking them in the oil.
A: Confit is a French cooking term that means to cook something slowly in a liquid, typically its own fat or another type of fat or oil, at a low temperature for a long time as a method of preservation.
A: You must discard it immediately. The risk of botulism is too high, and it is not worth taking a chance.