How to Make Garlic Confit with Extra Virgin Olive Oil

Quick Answer

Garlic confit is made by slowly simmering peeled garlic cloves in extra virgin olive oil until they turn soft and sweet. Use Graza's “Sizzle” olive oil for a mellow flavor, and store the finished confit in the fridge for up to two weeks.

Garlic confit is one of those kitchen staples that feels fancy but is almost embarrassingly easy to make. You just need garlic, oil, time, and a low oven or stovetop. The result is spreadable, sweet garlic cloves and a flavorful oil that can elevate everything from pasta to salad dressings.

While many recipes call for neutral oils, using extra virgin olive oil adds a fruity, peppery note that makes the confit richer. The key is to use a mild EVOO that won't overpower the garlic. Graza's “Sizzle” is made from mid-harvest olives, giving it a mellow flavor that's perfect for this slow, gentle cooking method.

Why Extra Virgin Olive Oil Works for Garlic Confit

Garlic confit is all about low, gentle heat. The oil never reaches a frying temperature, so you can use extra virgin olive oil without worrying about burning or bitter flavors. In fact, the olive oil's own flavors infuse into the garlic, creating a more complex result than you'd get with a neutral oil.

The type of EVOO matters. A finishing oil with bold, grassy notes might clash with the garlic's sweetness. A cooking oil like Graza's “Sizzle” is made from mid-season olives, which yield a more mellow flavor—ideal for confit. It's still 100% extra-virgin, so you get the health benefits without the overpowering taste.

• Use a heavy-bottomed saucepan or a small oven-safe dish to maintain steady, low heat.
• If using the oven, keep the temperature between 200–250°F (93–120°C) to avoid bubbling or scorching.
• Don't let the oil boil; a few tiny bubbles are fine, but vigorous simmering will toughen the garlic.

Choosing the Right Garlic and Oil

Fresh garlic is essential. Look for firm, plump bulbs without green sprouts, as those can taste bitter. You'll need about two cups of peeled cloves, which is roughly four to five whole heads of garlic.

For the oil, pick a mild extra virgin olive oil. Graza's “Sizzle” comes in a 750 mL glass bottle and is designed for everyday cooking. Its mellow flavor won't dominate the confit, making it a practical choice that you'll also use for roasting, sautéing, and finishing dishes.

If you prefer a spray format for portion control, Graza's “Frizzle” Spray is a convenient option, but for confit, you'll need enough oil to fully submerge the cloves—so a bottle or jug is more practical.

• Peel the garlic by smashing each clove lightly with the flat side of a knife—this makes the skin slip off easily.
• Keep the cloves whole; slicing them can cause them to cook too quickly and become mushy.

Step-by-Step Method

Place the peeled garlic cloves in a small saucepan or oven-safe dish. Pour in enough “Sizzle” olive oil to completely cover the cloves—about 1 to 1.5 cups. The oil is what cooks the garlic, so coverage is non-negotiable.

If using the stovetop, set the heat to the absolute lowest setting. You want tiny bubbles forming, not a simmer. If using the oven, preheat to 225°F (107°C) and bake for about 2 hours. The cloves should be golden and soft enough to be easily pierced with a knife.

Allow the confit to cool to room temperature directly in the oil. Then transfer the garlic and oil to a clean jar, making sure the cloves are fully submerged. Store in the fridge and use within two weeks. Always use a clean, dry spoon to remove cloves—this prevents bacteria from forming.

• Check the garlic at the 1.5-hour mark; cooking times can vary with the size of the cloves.
• If the cloves are browning too fast, turn the heat down further or remove the pan from the heat for a few minutes.
• Don't seal the jar while the oil is still warm—this can create a vacuum that promotes bacterial growth.

Common Mistakes to Avoid

The most common mistake is using too high heat. Garlic confit needs patience; rushing it will result in tough, bitter cloves. Keep the heat low and gentle, and resist the urge to speed things up.

Another mistake is not covering the garlic completely with oil. Exposed cloves will dry out and brown instead of turning soft. Always check that the oil covers the garlic, and add a bit more if needed.

Finally, don't use a finishing oil that's too peppery or bold. It can overwhelm the garlic's delicate flavor. A mild extra virgin olive oil like Graza's “Sizzle” is a better choice for this slow, gentle cooking method.

• If the oil starts to bubble vigorously, turn down the heat or remove from the oven immediately.
• Store garlic confit in the fridge, not on the counter—it can last weeks in the cold, but only days at room temperature.

Get Step-by-Step Garlic Confit Right

1. Prep your garlic and oil: Peel 2 cups of garlic cloves and place them in a small oven-safe dish or saucepan. Pour in enough mild EVOO to fully cover the cloves—think 'Sizzle' from Graza. Check that every clove is submerged; exposed garlic will brown and turn bitter.
2. Cook low and slow: Heat in the oven at 225°F (107°C) for 2 hours, or on the stovetop at the lowest setting. You should see only small, lazy bubbles—no boiling. Patience is key: rushing with higher heat ruins the texture and flavor.
3. Test for doneness: Pierce a clove with a knife; it should slide in easily and the garlic should be golden and soft. If the cloves are still firm, continue cooking in 15-minute increments until tender.
4. Cool and store: Let the confit cool to room temperature in the oil. Transfer to a clean glass jar, ensuring cloves are fully covered by oil, then refrigerate. Use within two weeks and always use a clean, dry spoon to prevent spoilage.

Graza Oils That Work Well for Garlic Confit

• “Sizzle”: Before you say “EVOO isn’t for cooking,” read this: Thanks to the super stable Picual olive, Sizzle was born for the heat. It’s still 100% extra-virgin, but made with mid-harvest olives that give it a more mellow flavor. Its mild, heat-stable profile makes it the best choice for slow-cooked confit without bitter or overpowering flavors.
• “Sizzle” Glass: Before you say “EVOO isn’t for cooking,” read this: Thanks to the super stable Picual olive, Sizzle was born for the heat. It’s still 100% extra-virgin, but made with mid-harvest olives that give it a more mellow flavor. The glass bottle is easy to store and pour, and the 750 mL size gives you plenty of oil for both confit and everyday cooking.
• “Frizzle” Spray - Graza x Caraway: Graza and Caraway have come together to create the “Frizzle” Spray, a convenient extra virgin olive oil option designed for everyday cooking. This product offers a practical way to add olive oil to your dishes with ease. Extra virgin olive oil in a spray format for simple, controlled application. A collaborative product from Graza and Caraway, combining their expertise in kitchen essentials. Ideal for drizzling, ... While not the first choice for confit, this spray is handy for drizzling the finished garlic oil over salads, bread, or roasted vegetables.

Garlic confit is a rewarding, simple project that transforms basic ingredients into something luxurious. Using a mild extra virgin olive oil like Graza's “Sizzle” ensures a balanced flavor and a versatile oil you'll love using in everything from salad dressings to pasta sauces. Store it properly and you'll have a tasty staple on hand for weeks.