Quick Answer
Yes, confit garlic should be stored in the refrigerator to keep it fresh and prevent bacterial growth. Confit garlic is garlic cloves that have been slowly cooked in oil, which preserves them and allows them to be stored for extended periods of time. However, storage in the refrigerator is still recommended.
What is Confit Garlic?
Confit garlic is a preserved garlic product made by slowly cooking whole garlic cloves in oil, usually olive oil, over low heat. This process gently breaks down the garlic cloves and infuses the oil with garlic flavor. The garlic cloves become very soft, sweet, and spreadable after confit.
The process of making confit garlic takes patience, but is fairly simple:
- Peel whole garlic cloves and place in a pot with olive oil. Make sure the garlic is fully submerged.
- Cook over very low heat between 200°F and 250°F for at least an hour, stirring periodically.
- Continue cooking until garlic is softened and golden brown. This can take 2-4 hours.
- Allow the confit garlic to cool in the oil before transferring to a jar or other storage container.
- Store in the refrigerator until ready to use.
The oil absorbs the garlic flavor as the cloves cook, and can be reused for cooking as well. Confit garlic will keep for up to 1 month stored properly in the refrigerator.
Benefits of Confit Garlic
Some benefits of confit garlic include:
- Intensified flavor – The long cooking process sweetens the garlic and develops its flavor.
- Smooth, spreadable texture – No more chopping, the garlic becomes soft enough to spread like butter.
- Preserved and shelf-stable – The oil preserves the garlic, allowing it to be stored for weeks or months.
- Versatile ingredient – Confit garlic can be used in dips, spreads, dressings, marinades, sauces and more.
- Health benefits of garlic – Compounds like allicin remain intact through gentle cooking.
The concentrated garlic flavor and paste-like texture make confit garlic a great way to add instant garlic flavor to dishes without raw garlic’s sharp bite.
How Long Does Confit Garlic Last in the Fridge?
Properly stored confit garlic will last for 4-6 weeks in the refrigerator. The oil helps preserve the garlic cloves when kept chilled.
Here are some tips for getting the longest shelf life from confit garlic:
- Use clean, sterile jars or containers. Any bacteria present can shorten shelf life.
- Ensure garlic is fully submerged in the oil with 1/2 inch headspace.
- Refrigerate immediately after making and cool completely before refrigerating.
- Keep confit garlic stored in the back of the fridge away from the door.
- Use a clean spoon each time to avoid introducing bacteria.
- Do not store garlic confit at room temperature or in the door shelves.
Properly stored confit garlic can keep for up to 1 month. Discard if you see any signs of spoilage like mold, sliminess, or a rancid smell. The garlic cloves may also begin to darken and lose their soft texture.
What Happens if Confit Garlic is Left at Room Temperature?
Leaving confit garlic oil at room temperature can allow bacterial growth and spoilage to occur rapidly. The USDA recommends refrigerating garlic stored in oil within 2 hours.
Here are the risks of leaving confit garlic oil at room temperature:
- Potential bacterial growth – Bacteria thrive at room temperature and can contaminate the oil.
- Botulism risk – The spores that cause botulism can grow in low-acid garlic and oil.
- Rancid oil – The oil can oxidize and go rancid due to heat and air exposure.
- Mold growth – Spores of mold can grow in the moist environment.
Garlic confit should always be transferred to an airtight container and refrigerated promptly after making. Even a few hours on the counter can be unsafe depending on the temperature.
Safe garlic confit storage is 40°F or below. Temperatures between 40°F and 140°F are in the danger zone for bacterial growth.
Is Confit Garlic Safe to Eat Without Refrigeration?
It is not considered safe to store confit garlic oil at room temperature without refrigeration. The risk of botulism and bacterial contamination make unrefrigerated garlic confit unsafe to eat.
The FDA and USDA provide these food safety guidelines regarding garlic in oil:
- Never store garlic in oil mixtures at room temperature.
- Refrigerate within 2 hours of making.
- Only keep refrigerated garlic confit for up to 4 weeks.
- Discard if any signs of spoilage like mold, sliminess, or rancid smells.
- Do not taste or eat garlic confit that has been left out.
Botulism spores can grow and produce dangerous toxins in garlic and oil stored at room temperature. Even if there are no foul odors or visible signs, toxins may be present.
If garlic confit oil was left unrefrigerated for more than 2 hours, it is safest to discard it. Food poisoning from garlic confit is not worth the risk.
Signs of Spoiled Confit Garlic
Check confit garlic regularly for any of these signs of spoilage:
- Mold growth – Fuzzy mold growing on the garlic or oil is a clear sign to discard.
- Darkening garlic – The cloves turn brown or black and lose their soft texture.
- Sliminess – A slippery, slimy texture or film on the oil.
- Rancid smell – Garlic confit smells unpleasantly musty or rotten.
- Bubbles – Bubbles in the oil may indicate fermentation.
- Discoloration – Oil changes from golden to olive green.
Garlic confit developing any strange colors, textures, or smells should not be eaten. Botulinum toxin does not produce any distinct odors or changes in appearance.
When in doubt, throw it out. Confit garlic is not worth risking your health.
Can You Freeze Confit Garlic?
Freezing is an excellent way to extend the shelf life of confit garlic almost indefinitely. Here are some tips for properly freezing confit garlic:
- Make sure confit garlic is cooled completely before freezing.
- Transfer to airtight freezer bags or containers, leaving 1/2 inch headspace.
- Press out any air pockets and seal the container.
- Label package with contents and freeze-by date.
- Freeze confit garlic for up to 6 months.
- Thaw refrigerated overnight before using.
The oil may solidify when frozen. Thaw the confit slowly in the refrigerator or by placing the container in a bowl of cool water.
Avoid freezing and thawing confit garlic more than once, as this causes texture and flavor changes.
Store any leftover thawed confit garlic in the refrigerator and use within one week. Do not refreeze.
How to Use Confit Garlic
The spreadable texture and concentrated flavor of confit garlic make it endlessly useful in the kitchen. Here are some ideas:
- Dips and spreads – Swirl into hummus, bean dips, baba ganoush, cheese spreads.
- Dressings and sauces – Whisk into vinaigrettes, aioli, and pasta sauce.
- Roasts and braises – Rub under skin of chicken or tucked into beef seams.
- Marinades – Mix into oil and seasonings to marinate meat or vegetables.
- Compounds butters – Blend into flavored butters for seafood and bread.
- Vegetables – Toss with green beans, broccoli, brussels sprouts before roasting.
Confit garlic is ready to use after thawing from frozen or opening from the refrigerator. Scoop out cloves as needed; there is no need to chop!
The softened garlic is also wonderful smeared onto bread. Try mixing some olive oil into confit garlic to make it spreadable, if needed.
How to Make Confit Garlic Last Longer
Here are some storage tips to extend the lifespan of your precious confit garlic:
- Refrigerate in smaller batches – Only keep what you plan to use in 1 month.
- Use clean utensils – Avoid reintroducing bacteria into the oil.
- Freeze portioned garlic – Freeze leftover confit in ice cube trays or bags.
- Store in freezer bags – Prevent freezer burn by using airtight bags.
- Seal tightly – Always reseal the container or bag tightly after using.
- Keep cool – Move older garlic confit to the back of the fridge.
- Avoid moisture – Water promotes bacterial growth.
With proper refrigeration and freezing, confit garlic can keep for up to 6 months after making.
Never taste or eat garlic confit if there are any doubts about its safety or storage conditions. It’s better to be safe and make a fresh batch.
Conclusion
Confit garlic is a handy, flavorful ingredient to have in the refrigerator, but proper storage is crucial to prevent spoilage or bacterial growth. Always transfer freshly made confit garlic to an airtight container and refrigerate within 2 hours. Use refrigerated confit garlic within 1 month, or freeze for longer storage up to 6 months. Check regularly for any signs of spoilage and discard if mold, sliminess, or off-odors develop. Follow these safe refrigeration and freezing guidelines to safely enjoy your garlic confit for maximum freshness and flavor.