Garlic in Oil: Confit vs. Roasted (Two Methods, One Decision) VGVDFGF

A choose-your-own-adventure garlic recipe: low-and-slow avocado oil confit for pure garlic flavor, or oven-roasted garlic in olive oil for a richer, more aromatic result. Both are useful. The difference is intention.

Snapshot

• Implements: small lidded oven-safe crock or ramekin; toaster oven or oven
• Oven setting: 250°F (120°C) for confit, 250–275°F (120–135°C) for roasted (40–50 minutes)
• Batch size: about 1 to 1½ cups garlic oil with cloves
• Notes: short-term storage only (see safety note)

Ingredients

• 20–30 peeled garlic cloves
• 1 to 1½ cups oil (enough to fully submerge garlic)

Choose your oil based on outcome

• Avocado oil → neutral, clean, custardy garlic (true confit behavior)
• Olive oil → aromatic, richer, lightly roasted garlic oil
• Kosher salt (optional; finish later rather than salting the oil heavily)

Method

This recipe has two correct versions. They share the same setup but diverge in oil choice, temperature tolerance, and endpoint.

• Choose avocado oil if you want garlic that disappears into mashed potatoes, purées, or sauces.
• Choose olive oil if you want garlic oil that tastes explicitly like garlic and olive oil.

Neither is better. They do different jobs.

Method A: Garlic confit in avocado oil

(Soft, pale, sweet, and extremely mellow)

Best for: mashed potatoes, soups, sauces, spreads, or anywhere you want garlic flavor without edge.

1. Set up the garlic

   Place peeled garlic cloves in a small oven-safe crock. Cover completely with avocado oil. Lid on.

2. Cook low and slow

   Heat oven (or toaster oven) to 250°F (120°C). Cook for 40–50 minutes, undisturbed.

3. Check doneness

   Garlic should be: fully soft, pale, collapse easily when pressed. No browning. None.

4. Finish

   Remove from oven. Leave covered and let cool. Store cloves submerged in oil.

Result: Garlic becomes custard-soft and sweet. Oil carries garlic flavor without asserting itself. This is true confit behavior.

Method B: Roasted garlic olive oil

(Golden, fragrant, assertive)

Best for: bread dipping, roasted vegetables, potatoes, pasta, vinaigrettes.

1. Set up the garlic

   Place peeled garlic cloves in a small oven-safe crock. Cover completely with olive oil. Lid on (cracked slightly at the end if needed).

2. Roast gently

   Heat oven to 250–275°F (120–135°C). Roast for 40–50 minutes.

3. Watch the color

   You want: soft garlic, light golden edges, strong aroma. Pull before cloves turn brown.

4. Finish

   Remove from oven. Let cool covered. Store cloves submerged in oil.

Result: Garlic is still soft but lightly caramelized. Oil is aromatic and assertive. This is roasted garlic in oil, not true confit, and that’s the point.

Notes, swaps, and guardrails

How to use

• Mash cloves directly into: mashed potatoes, aioli, compound butter
• Use oil for: potato skins or chips, roasted vegetables, finishing soups
• Combine cloves + oil for: spreads, pasta bases, sandwich lubrication

Storage and safety (important, brief)

• Cool completely, then refrigerate.
• Keep garlic fully submerged in oil.
• Use within 5–7 days.
• Do not store at room temperature long-term.

This is a short-life, high-reward ingredient.

Final note

This recipe exists to make a choice explicit. Avocado oil gives you restraint and purity. Olive oil gives you aroma and character. Both are correct. What matters is knowing which one you’re making, and why.