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!
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.
So here’s how to make preserved garlic, and it’s so quick and easy you’ll wonder why you never tried this before!
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 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.
The complete list of ingredients and full instructions for making this recipe can be found on the printable recipe card at the bottom of this post.
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.
Homemade Garlic Paste
You can turn your preserved garlic into a handy garlic paste simply by following the first steps in this recipe (forget the spices here) then simply whizzing the garlic up in a mini food processor and popping it into a small jar and just covering with the olive oil.
You can use a teaspoon of this preserved garlic paste in any recipe requiring that gorgeous flavour of garlic from soups to stews and so much more.
Make sure you keep the garlic covered with oil as you use it, so top up with a little more oil and store this in the fridge.
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.
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.
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
Roasted Mediterranean veggies 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.
French style preserved garlic in oil
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
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
Hi… sounds great. How long would you keep it for after the 2 months of developing flavours?
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
I used to be able to buy the jars of garlic in a curry and chili oil but for some reason i cant anylonger. I love eathing them right out of the jar. Will this recipe give me the same kind of consistancy? Crisp and yummy?
Hi Jessica
Having never tried the jars of garlic you mention I can’t really say. As I say in the blog post the garlic softens with age.
K
What if the garlic wasn’t completely cool. My kitchen is warm and its summer. Do I need to refrigerate before adding oil etc?
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
Do you water bath to seal the jars? If so, how long?
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
Trying this tonight, was just checking the water canning requirement
Hi Paul
There is no canning involved on this recipe.
K
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!
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
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.
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!
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
I might suggest; Sterile jars and sterile lids–do not let either cool down before placing lids..should give you a seal without water bathing..AND then follow the storage directions here. Europeans have been using their canning methods probably longer than I have been alive..They seemed healthy when I was living over there.
Can you canola oil or another oil that wont harden in the fridge?
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
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
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
Hi. as an ‘old’ American canner..I would think that if your jars are sterile, and you feel that you MUST Water Bath this, 10 minutes would be sufficient to obtain a ;seal’.. That is what I use for a time in water bath for jams-when jars are sterile.
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.
Hi Kelly
Hope you enjoy this one
K
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?
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
Hi. Do I need to use the pickling spice?
Thank you,
Janie
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
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.
Hi Sue
So glad you like the recipe. When I make this I haven’t had bubbles appear.
K
Thank you for sharing your beautiful recipes
Confit garlic, preserved lemons and dried tomatoes just yum
Hi Leanne
Thanks so much for the lovely comment, I really appreciate it.
K
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.
Hi Steve
Hope you enjoy it.
K
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.
Glad you liked the post
K
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
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
Can i combine garlic and red peppers together
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
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
Hi Lucia
Great to hear from a fellow foodie who loves this garlic confit too
K
Hi, what is “pickling spice mix” exactly? What ingredients do I need for that? Thanks!
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
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?
Hi Tyler
This is just how I have always made it and had no problems.
K
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.
Hi Tina
So glad you like the recipe.
K
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.
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
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
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
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
Hi Daphne
Hope you enjoy the garlic confit and thanks for the tip.
K
Can you confit this garlic before the two months?
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
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.
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
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
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
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.
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
Hi! I just found your site, But would like to say, that some of the canning practices that I learned from my mom years ago..would startle most Americans. I turn 72 this year and these methods haven’t killed me yet. If Americans do not want to try these methods, they may be missing out.. Also, I would like to re-state that BOILING the garlic will KILL bacteria.–I learned this in Microbiology class in Nursing school… Am looking forward to to trying some of these ‘new to me’ methods. Thank you for your efforts.
Hi Susan
Thanks for your comments and I’m glad you like my recipes. Our European preserving methods have been used for hundreds and in some cases thousands of years. I often get exasperated when I am quite rudely accused of not having a clue by some American canners who insist theirs is the only method of food preservation. I’m glad you are open minded and have tried other preserving methods too.
K
I am with you. I am from the USA as well. I’m tired of our methods that kill everything, including the healthy enzymes and nutrients, in our food. I believe, and Karon please correct me if I’m wrong, the goal is to keep air from destroying the food. A century, or so, ago in the US, it was common to preserve meats in a vat of lard. A coating of oil will preserve unscrubbed, fresh eggs without refrigeration. The goal in both of these is to just keep the air from the food.
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.
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
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
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
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?
Hi Sandy
Mine doesn’t seem to start softening till after it has aged for 2 months.
K
Hi I have for the first time followed your recipe for garlic comfit. It has been in my dark cupboard for two months and should now be ready. I keep reading that it will be dangerous if I haven’t kept it in the fridge!
Should I not listen and just enjoy it anyway.
Hi Sonya
This is perfectly safe as I have said many times in comments and even put this on the post years ago – 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.
Sorry but if you are worried why make it. Enjoy it.
K
Hi there…I’m so excited to try your recipe with my home-grown (Arizona, USA) garlic! And thank you for tolerating us fretful Americans!
Hi Kathryn
Hope you enjoy it.
K
Been looking for a recipe like this. Will definitely try it.
Hi Rogie
Glad you like the sound of this recipe and hope you enjoy it.
K
I just found this recipe and can’t wait to try it. Thank you for the note regarding botulism and the solutions. All the recipes I have found use raw garlic and I never understood it, therefore I never preserved garlic in oil.. What you said about cooking makes sense to me. Thank you for offering this. I can’t wait to try your other recipes.
Best wishes,
Deborah Jacques
Hi Deborah
Thans for the comment. I hope you like the recipe when you try it.
K
I’m just learning about preserving in oil. I’m from USA andI can say I’m excited to try this out my aunt Minnie a wonderful old Italian lady would do something like this but I never got the recipe. Can’t wait to try it.
Hi Heidi
Hope you enjoy this one.
K
Nice to hear from a fellow garlic preserver/saver!
K