Real Estate Ray's Blog: Garlic Confit

Garlic Confit

 One of the staples in our house is garlic confit.  In our version, there are only two ingredients, garlic and olive oil.  You can add salt, pepper and/or your favorite fresh herb too.  The Stinking Rose, in San Francisco, makes a delicious french bread dipping sauce called Bagna Cauda by adding anchovies and butter to the olive oil. A restaurant well worth visiting, by the way.


"We Flavor our garlic with food."  The Stinking Rose


I would recommend trying Bagna Cuada at least once.  We like the garlic confit for an every day treat, though.  All you have to do is put a bunch of garlic in an oven proof dish, cover it with olive oil and roast it at 350 degrees until the garlic softens and begins to brown.  As the garlic caramelizes, it becomes sweeter, silky and almost nutty....delicious!

            Garlic Confit

How do we use it?

  • We add the cloves to the top of our toast, pasta, soup or salad
  • Slather a chicken in the garlic oil and roast
  • We make vinaigrette out of the oil
  • The oil can be used to brush slices of french bread to make Bruschetta or diced french bread to make croutons
  • Stir the garlic cloves into mashed potatoes
  • Drop a few cloves on your favorite pasta 
  • Put the cloves in a small bowl and use an immersion blender to make it your secret ingredient in some dish.  It took my non-placing chili from out of the running one year to first place the next year at our church chili cook off.  Thank you Mary Margaret!
  • It is effective keeping unsavory vampires away.  They know to stay our of our neighborhood

The sky is your limit!

It is a lot of work to peel so many cloves for the oil.  We have found Costco and sometimes, Sam's Club, carries bags of garlic already peeled.  Also, it helps, but is not necessary to have a heart shaped, oven proof dish to cook the garlic in.  Hearts make everything taste better!

          Award winning chili with garlic confit


Maybe one day I will share my chili recipe.  ;o)  That will take a little coaxing!

Anna Banana Kruchten CRS CRB, Phoenix Broker  I am not sure this was what you were looking for, but you are welcome to use it, if you like.  Thank you.


             eXp Realty of California, Inc

Raymond Henson, SRES, GRI, e-Pro

Past Client Testimonials   

3412 Babson Drive

Elk Grove, CA 95758




Comment balloon 21 commentsRaymond Henson, SRES, GRI • November 11 2020 01:57PM



I remember when the Stinking Rose opened in Los Angeles, years ago.  For some reason, we did eat there.  We do use a lot of garlic in our cooking and your post reminded me that I have not made duck confit in a while.  Happy Wednesday. A

Posted by Ron and Alexandra Seigel, Luxury Real Estate Branding, Marketing & Strategy (Napa Consultants) 21 days ago

Good morning, Raymond Henson, SRES, GRI I love garlic....and those photos are making me think of how I can use that very container of sliced garlic today....

Posted by Barbara Todaro, Previously Affiliated with The Todaro Team (RE/MAX Executive Realty - Retired ) 21 days ago

Hi Ray very interesting idea. That chili is looking pretty good.  I like to make chili as well.

Posted by Anna Banana Kruchten CRS CRB, Phoenix Broker, 602-380-4886 (HomeSmart Real Estate BR030809000) 21 days ago

OMG this looks super good and we always have garlic (so healthy) in the house too

Posted by Kristin Johnston - REALTOR®, Giving Back With Each Home Sold! (RE/MAX Realty Center ) 21 days ago

This really looks good and I shared your post with Chef Dolores.

Take care, be safe and have a great day.

Posted by Roy Kelley (Realty Group Referrals) 21 days ago

That could have absolutely delicious ramifications.  I remember Geoff Smith used to roast whole cloves and then squeeze them out on to bread like a butter.

Posted by Rocky Dickerson, Superior Service! (Realty One Group) 21 days ago

Hi Raymond- one long will it keep??? I have so many uses I can think of for this!!!   YUM

Posted by Kathy Streib, Home Stager - Palm Beach County,FL -561-914-6224 (Room Service Home Staging) 21 days ago

Ron and Alexandra Seigel, when you make duck confit,  I will be visiting!  ;o)

Barbara Todaro, I hope you find a great use for that garlic!

So many ways to make a great chili.  I bet yours is very good, Anna Banana Kruchten CRS CRB, Phoenix Broker  



Posted by Raymond Henson, SRES, GRI, Realtor (eXp Realty of California, Inc. (lic. #01878277)) 21 days ago

Hi Kristin Johnston - REALTOR®.  Thank you for stopping by!

That is an honor to have a recipe shared with Chef Dolores, Roy Kelley .  Thank you.

That is a delicious way to enjoy garlic too, Rocky Dickerson 


Posted by Raymond Henson, SRES, GRI, Realtor (eXp Realty of California, Inc. (lic. #01878277)) 21 days ago

That is a great question, Kathy Streib  .  I really do not know.  We keep it in the refrigerator and it seems to keep for a couple weeks or so.  It usually does not last that long, though.  We eat it too fast.

Posted by Raymond Henson, SRES, GRI, Realtor (eXp Realty of California, Inc. (lic. #01878277)) 21 days ago

Hi Raymond, We have garlic on hand here as well.  I was just reading about the many health benefits - so I am looking for more recipes to use it in.  Thanks for sharing.

Posted by Bob Crane, Forestland Experts! 715-204-9671 (Woodland Management Service / Woodland Real Estate, Keller Williams Fox Cities) 21 days ago

Hi Bob Crane , if you try it, I hope you like it!  The health benefits are a definite bonus.

Posted by Raymond Henson, SRES, GRI, Realtor (eXp Realty of California, Inc. (lic. #01878277)) 21 days ago

That is definitely easy enough for me to make so I might try to do so one day, although I don't cook often enough to use all of that.  Maybe I do small batches and spread it on a slice of bread daily.  How long does it stay good for after baking?  You definitely need to share your chili recipe, I would absolutely make that for myself!!!

Posted by Brian England, MBA, GRI, REALTOR® Real Estate in East Valley AZ (Vacasa) 21 days ago

Not fair, Ray, tempting us with your chile recipe! I use garlic to cook, but can't say I've been much on garlic confit... too much garlic unfortunately gives me headaches.

Posted by Nina Hollander, Your Charlotte/Ballantyne/Waxhaw/Fort Mill Realtor (Coldwell Banker Realty) 21 days ago

Yum Raymond,  I like it and will have to look into adding this to some of my recipes.  

Posted by Will Hamm, "Where There's a Will, There's a Way!" (Hamm Homes) 20 days ago

Brian England ,  The beuty of the recipe it that you can make as little or as much as you like.  It does seem like it lasts for quite some time, but I really do not know how long.

 Nina Hollander, that is a shame about garlic giving you headaches.  I imagine one day I will get around to writing about the chili recipe.  It is one of the things I make that does take some time and effort and I ad lib a bunch so it is never quite the same thing twice.  It was given to me by the owner of a sausage shop with the provision that I could only use it if I purchased the meat in his store.  It was an awesome trade!


Posted by Raymond Henson, SRES, GRI, Realtor (eXp Realty of California, Inc. (lic. #01878277)) 20 days ago

Hi Will Hamm, I hope you enjoy it.  Let me know what you think and thank you for your input. 

Posted by Raymond Henson, SRES, GRI, Realtor (eXp Realty of California, Inc. (lic. #01878277)) 20 days ago

Raymond, I love garlic and onions, it flavors everything, well except maybe breakfast cereal.   How long do you roast the garlic in the oven?

Posted by Joan Cox, Denver Real Estate - Selling One Home at a Time (House to Home, Inc. - Denver Real Estate - 720-231-6373) 19 days ago

It seems like about 45 minutes, but I will set the timer for about 30 minutes to see if the garlic is soft and some of the cloves are starting to brown.  If not, I put them back in for another 15 minutes or so Joan Cox.

It may not be breakfast cereal, but I would put this garlic in oatmeal, put an egg on top, sprinkle with Parmesan cheese and maybe a little sumac and be pretty happy. 

Posted by Raymond Henson, SRES, GRI, Realtor (eXp Realty of California, Inc. (lic. #01878277)) 19 days ago

Good Monday morning, Raymond.

Take care, be safe and have an outstanding week.

Posted by Roy Kelley (Realty Group Referrals) 17 days ago

Hi Roy Kelley, I always appreciate your dropping by.  I hope you have an outstanding weekend!!!  

Posted by Raymond Henson, SRES, GRI, Realtor (eXp Realty of California, Inc. (lic. #01878277)) 14 days ago