Larder Love

The best preserving recipes plus easy cooking and baking too

  • ALL RECIPES
    • PRESERVES & LARDER
    • COOKING & BAKING
    • COLLECTIONS & CUISINES
  • TIPS & TRICKS
  • MY COOKBOOKS
  • HOME HINTS
  • ABOUT
    • CONTACT ME
    • PRIVACY
Home » Preserved In Oil Salt and alcohol » Garlic Confit – French Style Preserved Garlic In Oil

Garlic Confit – French Style Preserved Garlic In Oil

By Karon Grieve 22 Comments

Scroll To Recipe Print Recipe

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!

French style garlic preserved in oil

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.

It makes a great foodie gift for Christmas too, perfect for those Christmas hampers.

garlic cloves

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.

close up of jar

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.

garlic in jar and beside

Ingredients for confit garlic

  • garlic cloves
  • pepper corns
  • olive oil
  • pickling spice mix
  • sea salt
close up of jar of garlic

How to make preserved garlic in oil

The cooking part takes approximately 2 minutes!

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 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 (make it now for Christmas gifting) to allow everything to come together flavour wise.

jar and garlic

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.

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

PIN ME FOR LATER

French style garlic preserved in oil pin image

Finally, if you do try this French style garlic preserved in oil recipe don’t forget to leave a comment/rating below. I love hearing from readers and respond to everyone. Want more Larder Love? Then follow me on Instagram, Facebook and Pinterest and sign up for my newsletter too and get free E books.

French style garlic preserved in oil

French style preserved garlic in oil

Karon
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.
5 from 2 votes
Print Recipe Leave Comment Pin Recipe
Prep Time 10 mins
Cook Time 2 mins
Total Time 12 mins
Course preserves
Cuisine French
Servings 20
Calories 112 kcal

Ingredients
 

  • 300 g garlic cloves
  • 200 ml Olive oil
  • 1 tsp black peppercorns
  • 1 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

Notes

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

Nutrition

Calories: 112kcalCarbohydrates: 5gProtein: 1gFat: 10gSaturated Fat: 1gSodium: 3mgPotassium: 63mgFiber: 1gSugar: 1gVitamin C: 5mgCalcium: 29mgIron: 1mg
Keyword garlic, garlic confit
Tried this recipe?Mention @LarderLove or tag #LarderLove

 

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

« Auld Alliance Apple Tarts With Whisky Glaze
Spiced Pear and Chocolate Jam »

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
    • 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
  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

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Karon Grieve

SEARCH MY SITE

Follow Larder Love

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

BUY MY BOOKS

Karon Grieve books
my foodgawker gallery

Follow Larder Love

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Privacy Policy & Disclaimers

 

[footer_backtotop]

Copyright Karon Grieve - Larder Love © 2018. All Rights Reserved.