Garlic Confit With Thyme and Rosemary

A white plate filled with golden brown garlic confit cloves, garnished with fresh rosemary sprigs on the side, placed on a light surface with a green cloth nearby.

5 from 1 vote

Garlic Confit With Thyme and Rosemary

Garlic confit is gently baked in olive oil with fresh rosemary and thyme, transforming raw garlic into something soft, rich, and aromatic. Both the tender cloves and the infused oil are incredibly versatile and easy to use throughout the week. A Mediterranean-inspired staple worth keeping on hand.

Prep Time5

Cook Time45

Total Time50

Course: Appetizer

Cuisine: Italian, Mediterranean

Diet: Gluten Free

Servings: people

Calories: 246kcal

Author: Gwen Wolken

Equipment

1 Small baking dish

Ingredients

2 to 3 heads garlic peeled, but kept whole
1.5 cups olive oil
1 whole bay leaf
3 whole thyme sprigs
2 whole rosemary sprigs

Instructions

Preheat the oven to 350℉.
Separate and peel the garlic. Add the cloves to a small baking dish.
2 to 3 heads garlic
Add the bay leaf, thyme, and rosemary to the baking dish.
1 whole bay leaf, 3 whole thyme sprigs, 2 whole rosemary sprigs
Fill the baking dish with enough olive oil to cover and submerge the garlic.
1.5 cups olive oil
Bake for 45-60 minutes until the cloves become soft and fragrant. They will become lightly browned.
Remove from the oven and let cool to room temperature.
Store in an airtight container in the refrigerator. Keep the garlic fully submerged in oil.

Notes

Storage - Store garlic confit fully submerged in oil in an airtight container in the refrigerator. It will keep well for up to 2 months. Always use a clean utensil when removing garlic or oil.

Freezing - Garlic confit freezes very well. Freeze the cloves and oil together or separately in small portions for easy use. Thaw in the refrigerator before using.

Make-Ahead - This recipe is ideal for making it ahead. Prepare a batch, let it cool completely, and store it in the refrigerator until needed.

Herb Swaps - Rosemary and thyme can be adjusted based on what you have. Oregano, sage, or marjoram all work well. Keep herbs restrained so the garlic remains the focus.

How to Use the Oil - The infused oil is just as valuable as the garlic. Use it for sautéing vegetables, starting soups, drizzling over grains, or whisking into dressings.

Safety Note - Garlic confit should always be refrigerated or frozen and never stored at room temperature. Keeping the garlic fully submerged in oil is essential for safe storage.

Nutrition