Roasted Garlic in Olive Oil (Homemade Garlic Confit)

A jar of roast garlic cloves.

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Cook large batches of whole garlic cloves with roast garlic confit. Oven roasted fresh garlic submerged in oil cooks up creamy and delicious. Perfect for spreading on bread, adding to pasta dishes and mashed potatoes, or making the best garlic butter ever. 


Units Scale
  • 2 bulbs of fresh garlic (or 24 peeled cloves)
  • 1-2 cups extra virgin olive oil


Break open each bulb of garlic. Pull out the individual garlic cloves. Peel the cloves using a small paring knife. 

Place peeled garlic cloves into a small, ovenproof baking dish. Pour in enough olive oil to cover all of the garlic cloves. (Make sure no part of the cloves are sticking up above the oil line.) 

Bake at 350 degrees F for 15 minutes. 

Remove from the oven and let cool for 30 minutes. 

Using a slotted spoon or small mesh strainer, remove the cooked garlic cloves from the oil. 

Store garlic cloves in an airtight, small glass container in the refrigerator for up to 7 days. 

Once it has cooled COMPLETELY, strain the remaining garlic-flavored oil through a fine mesh strainer to remove any lingering bits of garlic. 

Store the garlic oil in a small jar in the refrigerator. Use within 7 days.