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–+ servings
Garlic cloves after cooking.
5 from 1 vote

Oven Roasted Garlic Confit

This oven-roasted garlic confit is soft, golden, and infused with mellow, savory flavor. Prep a batch to elevate your meals all week—just be sure to store it safely in the fridge or freezer.
Print Recipe
Prep Time:5 minutes
Cook Time:2 hours
Total Time:2 hours 5 minutes

Ingredients

  • 1 cup garlic cloves 4 bulbs
  • 1 cup avocado oil
  • 1/2 teaspoon salt

Instructions

  • Preheat oven to 275°F
  • Put the 1 cup garlic cloves in a heat safe dish
  • Stir 1 cup avocado oil and 1/2 teaspoon salt together
  • Pour the oil on top of the garlic cloves, making sure they’re submerged
  • Bake for 1½-2 hours
  • Remove from the oven and let cool before storing in an airtight container in the refrigerator

Notes

According to the USDA and FDA, garlic in oil mixtures must be refrigerated and used within 7 days or frozen to prevent risk of botulism.
Clostridium botulinum is a bacteria that can produce a deadly toxin in low-oxygen (anaerobic), low-acid, moist, room-temperature environments. Garlic confit checks all those boxes:
  • Low-acid: Garlic is naturally low in acid
  • Moist: Garlic confit remains moist even after cooking, which means its water activity level is still high enough to support microbial growth—especially when submerged in oil. That’s why cooling and refrigeration are critical.
  • Anaerobic: Oil creates a low-oxygen environment, which is perfect for botulism to thrive.
  • Room temperature: Leaving garlic confit at room temp (or storing it unrefrigerated) is the real danger zone.
Cooking garlic doesn’t kill the botulism spores. In fact, low, slow heat like what we use for garlic confit is precisely the condition where botulism can thrive if not stored properly.
How to Prevent Botulism in Garlic Confit
  1. Refrigerate immediately after cooling—no countertop lingering.
  2. Use within 1 week or freeze in small portions (ice cube trays work great).
  3. Never store at room temp

Nutrition

Calories: 2130kcal | Carbohydrates: 45g | Protein: 9g | Fat: 219g | Saturated Fat: 25g | Polyunsaturated Fat: 30g | Monounsaturated Fat: 154g | Sodium: 1186mg | Potassium: 546mg | Fiber: 3g | Sugar: 1g | Vitamin A: 12IU | Vitamin C: 42mg | Calcium: 247mg | Iron: 2mg
Course: Pantry
Cuisine: Ingredient
Keyword: Garlic Confit
Servings: 1 cup
Calories: 2130kcal
Author: Jennifer Beck