Frequently asked
How long does garlic confit keep?
Three weeks refrigerated. The garlic stays buttery soft and the oil remains infused for the entire time. Do not store at room temperature — slow-cooked garlic in oil can develop botulism risk above 40°F.
Is homemade garlic confit safe?
Yes, when refrigerated promptly and used within 3 weeks. The botulism warning around garlic-in-oil applies specifically to room-temperature storage. Refrigerated, sealed, and used quickly, garlic confit is a kitchen staple millions of cooks make routinely.
Can I freeze garlic confit?
Yes, in ice cube trays. Freeze the oil-and-garlic mixture in 1-tablespoon portions, transfer to a freezer bag, use within 3 months. The texture changes slightly on thaw — garlic becomes softer — but flavor is preserved.
What's the difference between garlic confit and roasted garlic?
Confit is slow-poached in oil; roasted garlic is dry-roasted in the skin. Both produce buttery-soft garlic but the textures and uses differ. Confit gives you infused oil as a second product; roasted garlic gives you whole-head presentations and a slightly sweeter, more caramelized flavor.
