Garlic confit spread

Garlic confit spread - Garlic confit paste

Turn your raw garlic into something truly magical

When you slowly poach garlic in olive oil, something magical happens: the potent, raw garlic metamorphoses into something incredibly mellow (almost a bit sweet), yet deep and rich tasting. You have a garlic confit!

To make the superb confit, you can follow this recipe. It includes a step-by-step video, so you’ll make it to perfection on the very first try. And you won’t just end up with soft, deliciously mellow garlic confit cloves. You’ll also have a superbly fragrant garlic-infused oil.

Garlic confit (both cloves and oil) is incredibly versatile, and one of my favorite recipes to make with it is this garlic confit spread (or paste). It makes a gourmet condiment that’s simply out of this world!

Use the garlic paste in practically anything!

The easiest way to enjoy your garlic confit paste is to lavishly spread it on a slice of grilled bread (garlic confit bruschetta anyone?). But you can also stir it into a salad dressing, spoon it over a soup, use it as a base in your favorite pasta sauce, serve it as a condiment with meats or grilled foods, stir it into a dip… the ways to enjoy this spread are truly endless.

Best of all, it only takes minutes to make! Now, that’s always something to celebrate.

Garlic confit


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Garlic confit spread (or garlic confit paste)

makes 2/3 cup
active time: 5 min

  1. 1/2 cup garlic confit cloves
  2. 1/4 cup garlic confit oil
  3. 1 teaspoon Champagne or white wine vinegar
  4. 1/4 teaspoon sea salt
  5. 1/8 teaspoon ground cayenne

  1. Place all the ingredients in the bowl of a food processor and process until very smooth, about 1 minute. Transfer to a container and use immediately or cover and refrigerate for up to 2 weeks. Bring to room temperature before using.

Garlic confit spread - Garlic confit paste

spread, paste, garlic


  1. Love the idea of using the garlic confit on pizza! A scoop would give any pasta dish a boost. The ability to make the confit ahead of time is a real timesaver!

  2. Pingback: Tomato soup with garlic confit | Recipe | Food & Style

  3. Made the garlic confit, then the garlic spread. Spread went onto a mushroom and ricotta pizza similar to your mushroom and ricotta pizza but with different mushrooms and a store-bought crust. The garlic confit spread as the base for a blend of white and portobello mushrooms was fabulous. Thanks for a winner!

    • Viviane Bauquet Farre

      Dear Alice, thank you so much for your note. I am over the moon you enjoyed the garlic confit and the garlic spread!

  4. Pingback: Mushroom pizza with garlic confit spread | Food & Style

  5. Now you have me crave for some garlic confit bruschetta!

  6. Pingback: Garlic confit | Recipe | Food & Style

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