Garlic Confit in Olive Oil
There's nothing quite like opening your fridge to find a jar of slow-roasted garlic swimming in golden olive oil.
by Theo Lindqvist · September 18, 2026
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Soft, caramelized, and spreadable like butter — this is your secret weapon for instant flavor.
Roasting transforms sharp raw garlic into something sweet, nutty, and deeply savory. When you confit it low and slow in olive oil, it becomes meltingly tender and infuses the oil itself, so you get two ingredients in one. Keep a jar on hand and any toast goes from simple to unforgettable in seconds.
Roasted garlic in olive oil is not just delicious — it's a powerhouse combination. Roasting makes garlic gentler on the stomach while keeping most of its benefits.
- Heart and circulation support
- Powerful Anti-inflammatory and Antioxidant
- immune system boosting
- Better digestion and gut health
- More nutrients less harshness
A small note: It's calorie-dense because it's in oil, so a little goes a long way — 1-2 cloves + 1 tsp of the infused oil per toast is perfect. And always keep your jar refrigerated and use within 2 weeks for safety.
To serve on toast:
• Classic: Smashed garlic on sourdough + flaky salt + honey drizzle
• Mediterranean: Toast, garlic, whipped feta, cherry tomatoes
• Mushroom: Garlic base, sautéed mushrooms, thyme, parmesan
• Avocado: Avocado toast finished with roasted garlic cloves and chili oil from the
Garlic Confit in Olive Oil
You'll need
Let's make it
- 1. Add peeled cloves to a small saucepan, cover completely with olive oil.
- 2. Cook on the lowest heat for 30-40 minutes until soft, golden, and creamy when pressed. Don't let it fry.
- 3. Cool completely. Transfer garlic and oil to a clean glass jar, add salt and herbs if using.
- 4. Seal and refrigerate. Use within 2 weeks. Always keep refrigerated — garlic in oil at room temp is not safe.
- or roast in oven 350°F in a high rack for 30 minutes or until bubbling and slightly browned.