I spotted a recipe for this on Pinterest. Has anyone tried to make confit garlic?
My question is, how long does it keep? I know after you have used the cloves up you are left with garlic infused oil but does it last as long as olive oil which hasn't been cooked with yet?

I've never made garlic confit but have made plenty of garlic infused olive oil. You should have a google (I'd give you a link but am in a hurry at the moment). It doesn't have a very long shelf-life (a week or two) and you do have to be careful with how you bottle and store it as there is a real risk of botulism poisoning. Unlike the shop-bought stuff, you need to store it in the fridge, not the cupboard.

And, yes, I know there'll be a load of people saying they've used home-made oil for months on end and leave it on the counter, and they are still alive, blah blah blah, but the OP should at least know about the possible downside.

Thanks. I've got it warming in a pan now.