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Roasted Garlic Puree and Oil on

Stovetop Roasted Garlic {Garlic Confit}

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4 from 1 review

  • Author: Katie Webster
  • Total Time: 3 hours
  • Yield: 1 cup oil 3/4 cup puree 1x


Calling all garlic lovers!!  This Stovetop roasted garlic puree (or garlic confit) and roasted garlic oil is bound to hit the mark. A simple ingredient to add flavor to seasonal vegetables, pasta, soups and more.


Units Scale
  • 4 large or 5 medium heads garlic, broken into individual cloves
  • 3 cups boiling water
  • 3/4 cup avocado or organic canola oil
  • 1/3 cup extra-virgin olive oil


  1. Place garlic in a medium heat-proof bowl. Pour boiling water over the garlic and let sit until about room temperature and the garlic skins are loosened, 40 minutes to 1 hour.
  2. Peel garlic and trim root end from each clove. Transfer the garlic to a small heavy-bottomed saucepan and add avocado or canola oil and olive oil. Place over medium-low heat and bring to a gentle simmer. Reduce heat to low and continue cooking very gently, pulling pot to edge of burner to keep heat low enough if necessary to prevent the mixture from boiling, until the garlic is very soft when pricked with a fork and golden brown, 40 to 50 minutes.
  3. Cool completely. Strain garlic, reserving oil, and puree the garlic. Store in separate covered containers in the fridge for up to two weeks. Bring oil to room temperature before using if it becomes solid in the refrigerator.


Storing Tips:

The puree and oil will keep for quite a while. I am going conservative here and saying they last for 10 days, but maybe longer. If the roasted garlic oil gets solid in the fridge, just pull it out and let it come up to room temperature before using. Do not store either at room temperature unless you are interested in brewing your own botox.

  • Prep Time: 15 minutes
  • Cook Time: 1 hour 20 minutes
  • Category: condiment
  • Method: Stovetop
  • Cuisine: American


  • Serving Size: 1 tablespoon oil or 1 tablespoon puree
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