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Home » Preserved In Oil Salt and alcohol » Garlic Confit – French Style Preserved Garlic In Oil

Garlic Confit – French Style Preserved Garlic In Oil

Author: Karon Grieve Published : October 2018

Recipe Video
garlic preserved in oil
preserved garlic in oil
French style garlic preserved in oil pin image

This is a super useful little recipe for French-style preserved garlic in oil. Great to have on hand for those cooking emergencies when you can’t get to the shops and need flavour fast! This delicious garlic confit is also perfect for adding to salads, anti pasti, soups and even your mashed potatoes!

two jars of preserved garlic

French Style Preserved Garlic In Oil

This simple recipe for garlic confit or preserved garlic in oil is very much a French thing and an extremely useful thing to have around the kitchen for making all sorts of dishes.

Disclaimer

Please note this recipe has been used in France for many years. Here in Europe we do not have the same rules as USA re preserving. If you have views re botulism etc please do not contact me/comment just don’t make the recipe.

garlic cloves on checked cloth

Type of garlic

Choose your garlic carefully here. You don’t want to use old soft garlic for this. Go for nice crisp fresh garlic that does not give when you squeeze the bulb.

Botulism and garlic

Now, before all the Americans out there start jumping up and down about garlic in oil and botulism etc please relax.

I am cooking the garlic first, cooling it and then adding it to the oil.

It isn’t just chucked in there raw. Cooking the garlic first kills bacteria.

The French have been making this garlic confit/preserved garlic in oil for hundreds of years and there are still rather a lot of them about.

ingredients, garlic, olive oil peppercorns and pickling spice

Ingredients for confit garlic

  • garlic cloves
  • pepper corns
  • olive oil
  • pickling spice mix
  • sea salt

I used 150g of garlic which was 4 bulbs of garlic. This resulted in 44 cloves.

What is Pickling Spice?

Pickling spice is usually a mixture of coriander seeds, mustard seeds, ginger, black pepper, bay leaf, allspice, cloves, chilli, cardamom and mace.

Different brands have slightly varying contents. You can buy pickling spice in any supermarket.

peeling the garlic cloves on chopping board with knife
garlic cloves in pan with water
straining the garlic in sieve
patting the cloves dry on towel
packing the cloves into small jars and adding the oil and spices

How to make preserved garlic in oil

The cooking part takes approximately 2 minutes!

The peeling of the garlic cloves is the boring bit but once you get going you can get through them pretty quickly, just wash your hands well after or you will be a tad smelly!

You are just going to put the garlic cloves (peeled but whole) in water and boil for 2 minutes.

Then it is just a case of patting the garlic cloves dry and letting the garlic cool completely before packing it into sterilised jars and adding your spices.

Pop on the lid and set aside in a cool cupboard for 2 months to allow everything to come together flavour wise.

close up of one jar of garlic confit

How long will preserved garlic last?

It will last for about 6 months in a cool cupboard. Once opened store in fridge and use within a month. The garlic will be crisp in the oil for about 3 months then it will become softer.

Pro tip

Olive oil will always solidify when it is in the fridge. Either remove the jar and let it come to room temperature and the oil will clear and be liquid again. Or simply scoop out a spoonful or however much of the preserved garlic you want, leave the jar in the fridge and let the spoonful come up to room temperature on a saucer, it’ll happen in moments.

garlic clove on end of a pickle fork beside the jar

How to use preserved garlic

This preserved garlic in oil is easy to use, just mash the cloves and stir into mashed potatoes. Slice and use in any cooking that requires garlic Chop or slice for salads.

And of course use that oil for everything from salad dressings to cooking.

larder links

Looking for more quick and easy ways to preserve veggies in oil? Then check out these recipes before you go;

Mixed peppers preserved in oil

Luscious lemons in oil

Roasted Mediterranean veggies in oil

Oven dried tomatoes in oil

French style garlic mushrooms in oil

Pesto mozzarella preserved in oil

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.

Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
two jars of preserved garlic

French style preserved garlic in oil

Karon Grieve
Use this preserved garlic in everything from mashed potatoes to soups and stews, salads and sandwiches. And use the oil in cooking and dressings too.
4.39 from 36 votes
Print Recipe Comment Bookmark Saved! Pin Recipe
Prep Time 10 mins
Cook Time 2 mins
Total Time 12 mins
Course preserves
Cuisine French
Servings 20
Calories 56 kcal

Ingredients
 

  • 150 g garlic This was 4 bulbs of garlic
  • 100 ml Olive oil
  • 1/2 tsp black peppercorns
  • 1/2 tsp pickling spice
  • Salt to taste
Metric – US Customary

Instructions
 

  • Peel the garlic cloves and boil in salted water for 2 mins
  • Remove from water, dry on kitchen paper and set aside to cool
  • Sterilise small jars and fill with the garlic and add the oil and the spices
  • Seal the jars and store in a dark place for 2 months before using
  • The garlic will be crisp for 3 months then soften
  • Use on salads, mashed potatoes, soup, pasta etc

Video

Notes

Your preserved Garlic in oil will keep for up to 6 months in a cool dark place.

Nutrition

Calories: 56kcalCarbohydrates: 3gProtein: 1gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 1mgPotassium: 32mgFiber: 1gSugar: 1gVitamin A: 2IUVitamin C: 2mgCalcium: 14mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Tried this recipe?Mention @LarderLove or tag #LarderLove

 

Filed Under: ALL RECIPES, Preserved In Oil Salt and alcohol

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Comments

  1. Greta says

    June 12, 2020 at 11:44 am

    Hi… sounds great. How long would you keep it for after the 2 months of developing flavours?

    Reply
    • Karon Grieve says

      June 12, 2020 at 12:17 pm

      Hi Greta
      I’m updating all old posts just now so haven’t got around to that one yet. It keeps for about another 3 months once opened but store in fridge. The garlic gets softer as it ages.
      K

      Reply
  2. Linda says

    August 7, 2020 at 3:04 am

    What if the garlic wasn’t completely cool. My kitchen is warm and its summer. Do I need to refrigerate before adding oil etc?

    Reply
    • Karon Grieve says

      August 7, 2020 at 8:45 am

      Hi Linda
      You want the garlic cooled down completely. Just chill in the fridge for a bit till cold since your kitchen is so warm. Hope this helps.
      K

      Reply
  3. Michelle says

    August 12, 2020 at 3:42 am

    Do you water bath to seal the jars? If so, how long?

    Reply
    • Karon Grieve says

      August 12, 2020 at 8:24 am

      Hi Michelle,
      I don’t mention water bath canning in the recipe because I don’t do it. This is European method with no water bath.
      K

      Reply
      • Paul says

        November 13, 2021 at 12:33 am

        5 stars
        Trying this tonight, was just checking the water canning requirement

        Reply
        • Karon Grieve says

          November 13, 2021 at 9:43 am

          Hi Paul
          There is no canning involved on this recipe.
          K

          Reply
    • Heidi Attwood says

      September 12, 2020 at 10:44 pm

      Is it possible to boil garlic with skin on, then peel to make it easier? Getting skin off 300 gr of garlic would be a marathon task!

      Reply
      • Karon Grieve says

        September 13, 2020 at 12:18 pm

        Hi Heidi
        I just peel the garlic first. Never boiled it with skin on. You don’t have to make the full amount, just make half if you like.
        K

        Reply
    • Amanda says

      September 15, 2021 at 3:20 am

      5 stars
      You wouldn’t want to do that. The oil will heat up and cook the garlic. Just keep it in the refrigerator. That’s safest.

      Reply
  4. Jaci says

    August 27, 2020 at 3:06 am

    Hello, great recipe. I was wondering if you don’t put the jars in a water bath are they not really sealed? Do you mean to just put a lid on and screw on the band? What exactly do you mean by seal?

    Thanks!

    Reply
    • Karon Grieve says

      August 27, 2020 at 8:23 am

      Hi Jaci
      In UK when we say seal a jar we just mean putting a lid on it. Not the same as your USA regulations sealing of jars. If not in water bath then the jars are not sealed in the sense that you mean. This is a European recipe and we have different rules. The garlic in oil lasts just as it is. Hope this explains things
      K

      Reply
  5. Dee says

    September 12, 2020 at 6:14 pm

    Can you canola oil or another oil that wont harden in the fridge?

    Reply
    • Karon Grieve says

      September 13, 2020 at 12:20 pm

      Hi Dee
      I haven’t tries using other oils in this recipe as I always use olive oil. Don’t see why you shouldn’t be able to use canola oil or any other type. You just won’t have that lovely olive oil flavour.
      K

      Reply
  6. Bev says

    September 13, 2020 at 3:27 pm

    I love the recipe. Thanks. I did this with my leftover garlic from the garden after I canned tomatoes last week. I did water bath boil seal them for 20 minutes to ensure no botulism. Do you see any concerns with that? Bev

    Reply
    • Karon Grieve says

      September 14, 2020 at 7:34 am

      Hi Bev
      Glad you have tried the recipe. Don’t see any issues with water bath canning it. I make this a lot and have never had any issues with it. Hope you enjoy it and all those marvelous tomatoes too.
      K

      Reply
  7. Kelly Powers says

    September 29, 2020 at 3:34 pm

    5 stars
    I have shifted to using olive oil in my diet since the lockdown started. I found exactly what I was looking for . Equal parts healthy and delcious, I can’t wait to try it out.

    Reply
    • Karon Grieve says

      September 30, 2020 at 10:44 am

      Hi Kelly
      Hope you enjoy this one
      K

      Reply
  8. Kelly Ryan says

    November 28, 2020 at 7:31 pm

    Hi, Thank you for this recipe. I pulled up our garlic yesterday and made this. Why does the garlic have to be cooled completely? I forgot to do this and after cooking it I added it straight to my sterilised jars with the oils and spices. Will that be a problem?

    Reply
    • Karon Grieve says

      November 29, 2020 at 9:48 am

      Hi Kelly
      I was always taught to cool it completely first. But I don’t imagine it will make that much of a difference. Hope you enjoy it.
      K

      Reply
  9. Janie Garcia says

    January 12, 2021 at 4:41 am

    Hi. Do I need to use the pickling spice?
    Thank you,
    Janie

    Reply
    • Karon Grieve says

      January 12, 2021 at 8:47 am

      Hi Janie
      The pickling spice adds extra flavour to the garlic, a bit of depth if you like. You can do this without the spices if you want. Hope this helps.
      K

      Reply
  10. Sue says

    February 7, 2021 at 5:51 pm

    I’m so glad to find this recipe. A older friend gave such a gift and it was wonderful. Everyone said was crazy to eat it but I did. The jar I had bubbled. It was fermented. Are familiar with such a process. Everyone told me the bubbles were botulism but it did not hurt me. Thanks for advice. I want to make this.

    Reply
    • Karon Grieve says

      February 8, 2021 at 12:01 pm

      Hi Sue
      So glad you like the recipe. When I make this I haven’t had bubbles appear.
      K

      Reply
  11. Leanne Newman says

    March 8, 2021 at 8:01 am

    Thank you for sharing your beautiful recipes
    Confit garlic, preserved lemons and dried tomatoes just yum

    Reply
    • Karon Grieve says

      March 8, 2021 at 1:35 pm

      Hi Leanne
      Thanks so much for the lovely comment, I really appreciate it.
      K

      Reply
  12. Steve says

    April 24, 2021 at 1:38 pm

    5 stars
    Looking forward to this.. I love garlic and olive oil. Right up my alley.. For a quick energy jump Ive learned to heat up garlic , olive oil and any green veg for a few minutes. Its better than commercial products.

    Reply
    • Karon Grieve says

      April 26, 2021 at 9:28 am

      Hi Steve
      Hope you enjoy it.
      K

      Reply
  13. Gidge says

    May 8, 2021 at 10:48 pm

    5 stars
    Thank you for this now I’m not worried about garlic in oil now gotta do it some how see garlic in oil all the time.

    Reply
    • Karon Grieve says

      May 10, 2021 at 10:30 am

      Glad you liked the post
      K

      Reply
  14. Linda says

    July 4, 2021 at 4:18 pm

    Hi, I’m trying out this recipe today as I have fresh pulled garlic. I was wondering how much this recipe yields? I’m using small jars 250 ml size

    Reply
    • Karon Grieve says

      July 6, 2021 at 10:11 am

      Hi Linda
      If you use 300g of garlic you’ll get 300g of the preserved garlic. It depends on the size of the cloves how many will fit in your jars. I always use a variety of jar sizes. You can adapt the amount you make to suit yourself.
      K

      Reply
  15. angus says

    July 11, 2021 at 5:59 am

    Can i combine garlic and red peppers together

    Reply
    • Karon Grieve says

      July 13, 2021 at 10:58 am

      Hi Angus
      Yes add red peppers, I also have a recipe on this site for Mediterranean peppers in oil, just go to the preserved in oil section
      K

      Reply
  16. Lucia Curtis says

    August 14, 2021 at 5:36 pm

    5 stars
    I’ve been doing this for….EVER! It’s fabulously fast and full of flavour!! Being a mix of English, French, German, Irish, Italian I love food

    Reply
    • Karon Grieve says

      August 16, 2021 at 11:52 am

      Hi Lucia
      Great to hear from a fellow foodie who loves this garlic confit too
      K

      Reply
  17. Amy Sunshine says

    September 5, 2021 at 10:17 am

    Hi, what is “pickling spice mix” exactly? What ingredients do I need for that? Thanks!

    Reply
    • Karon Grieve says

      September 11, 2021 at 3:22 pm

      Hi Amy
      I will have to put up a recipe for making your own pickling spice as soon as I get a chance. Basically it is black peppercorns, allspice berries, coriander seeds, cloves and mustard seeds. Often has chilli, cinnamon and ginger. It’s all a matter of taste really.
      K

      Reply
  18. Tyler says

    September 8, 2021 at 8:45 am

    Thank you Karon, I am making my own now and have done a bit of research to make sure I am doing it proper, in your method you boil the garlic in water instead of cooking them in oil, wouldn’t the garlic absorb all the water during boil and end up releasing them water leaving the jar with a mixture of oil and water?

    Reply
    • Karon Grieve says

      September 11, 2021 at 3:17 pm

      Hi Tyler
      This is just how I have always made it and had no problems.
      K

      Reply
  19. Tina says

    November 11, 2021 at 1:54 pm

    5 stars
    Thank you!! I’ve been looking for this method of preserving for a while. Like any preserving, cleanliness makes all the difference for safety. I’m really happy with this.

    Reply
    • Karon Grieve says

      November 11, 2021 at 2:49 pm

      Hi Tina
      So glad you like the recipe.
      K

      Reply
  20. Kerry Pattenden says

    December 3, 2021 at 10:24 pm

    5 stars
    I am just finishing using up what I made last year. It is in the fridge and garlic is soft but that is not a problem. About to make a fresh lot and a lot more. I stored it I’m my pantry. I am alive and well.

    Reply
    • Karon Grieve says

      December 6, 2021 at 8:51 am

      Hi Kerry
      So glad to hear you are alive and well, wonderful news and also that you like this way of preserving garlic. Thanks for the five stars too, much appreciated.
      K

      Reply
  21. Doris Carroll says

    December 29, 2021 at 11:12 pm

    Hi Karon,
    I’ve been looking for a preserved garlic recipe as i had a bumper crop this year. Your recipe sounds perfect for what i need. I do have a question regarding the water for boiling the garlic. Should i be dropping the garlic into cold water and then boiling for the required time when boiling point reached, or, am i dropping garlic into boiling water and cooking for required time?
    Looking forward to preserving my garlic.
    Have only just found your site but am looking forward to exploring your recipes. Being of european descent i love different foods. Growing, eating and preserving them also.
    Many thanks.
    Doris

    Reply
    • Karon Grieve says

      December 31, 2021 at 8:11 am

      Hi Doris
      I put it into the water and bring to the boil then let it bubble for the required time. Hope you try the recipe and others too.
      K

      Reply
  22. Daphne says

    March 8, 2022 at 8:32 am

    I am going to try this recipe now! Sounds delicious!

    Just a tip….to get the smelly garlic off your hands just hold your hands for a few minutes against your stainless steel kitchen basin……

    Regards from Pretoria, Republic if South Africa

    Reply
    • Karon Grieve says

      March 10, 2022 at 9:04 am

      Hi Daphne
      Hope you enjoy the garlic confit and thanks for the tip.
      K

      Reply
  23. Jon says

    March 13, 2022 at 7:40 pm

    Can you confit this garlic before the two months?

    Reply
    • Karon Grieve says

      March 14, 2022 at 10:56 am

      Hi Jon,
      You can eat it before 2 months but I think it tastes a bit better if you leave it for that time.
      K

      Reply
  24. KJ says

    March 26, 2022 at 1:26 am

    5 stars
    This was a fun and simple recipe, thank you! The best garlic I could get locally (South East Coast Australia) was very large Elephant clove garlic, organic stuff, smelt amazing during the 2 minute boil. I didn’t have pickling spice per se but I had about 3/4 of the bits and pieces that made it up, so we’ll see how that goes. I’m excited! Thank you for the inspiration to try something different.

    Reply
    • Karon Grieve says

      March 29, 2022 at 12:11 pm

      Hi KJ
      So glad you’ve tried this recipe and enjoyed a bit of kitchen crafting with it. Hope you like the finished product.
      K

      Reply
  25. Marie says

    April 21, 2022 at 3:35 am

    Please help.
    Made this recipe & put it in the refrigerator. Why would the oil start solidifying. Not sure what I did wrong.

    Thank you
    Marie

    Reply
    • Karon Grieve says

      April 21, 2022 at 8:47 am

      Hi Marie,
      you don’t need to keep it in the fridge till you open it. All olive oil will harden when it is in the fridge, don’t worry about this, just put it on the kitchen table and it will come up to room temperature and the oil will clear. You can also just take out a spoonful of the garlic in oil and let that come up to room temperature instead. I’ll add this information to the post.
      K

      Reply
  26. Jerilea says

    June 14, 2022 at 3:37 pm

    Just stumbled across this recipe from your asparagus preserved in oil recipe. I am going to give this a go because it looks delicious but also because, as an American, I’m tired of being censored from traditional preserving methods that produce healthier food than what my government thinks. Maybe I’m a rebel. Can’t wait to try with my garlic that will be ready in July.

    Reply
    • Karon Grieve says

      June 15, 2022 at 8:27 am

      Hi Jerilea
      So refreshing to hear from someone from the USA who is not criticizing me for not adhering to American standards in food preservation. I’m glad to know you are a rebel and I hope you will enjoy the garlic confit and my other rebellious recipes.
      K

      Reply
  27. Lorri B says

    September 22, 2022 at 5:01 pm

    Hi Karon
    How does the garlic taste after finished in 2 months? I buy garlic cloves in oil from a local deli and I could eat it as is. It doesn’t have the strong garlic flavor but is very mild and no garlic flavor. They are crisp. I would like to make garlic that resembles the garlic I get from the deli. Hoping this is it.

    Reply
    • Karon Grieve says

      September 23, 2022 at 12:09 pm

      Hi Lorrie
      It tastes of garlic and is crisp as I say in the post for the first three months then softens in the oil with age.
      K

      Reply
  28. Susan says

    September 26, 2022 at 10:26 pm

    I recently learned about preserving garlic in honey. Have you ever tried it? I’m thinking of making both kinds. The oil one and the honey one

    Reply
    • Karon Grieve says

      September 29, 2022 at 9:01 am

      Hi Susan
      I have but haven’t put it on the blog as have already shared lots of other garlic recipes from oil to salts.
      K

      Reply
  29. Sandy says

    October 13, 2022 at 6:25 pm

    5 stars
    Just harvested my garlic and preserved it in oil. It looks great and I can’t wait to use it! Thank you for the recipe. I see that it will begin to soften after about 3 months. Would that be 3 months after I put it in the jar or 3 months after it has aged for 2 months and it is opened?

    Reply
    • Karon Grieve says

      October 14, 2022 at 3:56 pm

      Hi Sandy
      Mine doesn’t seem to start softening till after it has aged for 2 months.
      K

      Reply
  30. Karon Grieve says

    January 12, 2022 at 8:48 am

    Nice to hear from a fellow garlic preserver/saver!
    K

    Reply

Trackbacks

  1. Living Seasonally: winter. – The Prodigal Home says:
    January 10, 2022 at 9:39 pm

    […] I’m more of a 5-6 cloves kind of girl, and I’m not sorry about it. Garlic can be preserved in so many ways, and it also does well in dry storage if you have the patients to braid it yourself […]

    Reply

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