Herby Garlic Confit

Herby Garlic Confit

Photo By Alex Lau, Food Styling Susie Theodorou
yield: MAKES 2 CUPS


  • 4 heads of garlic, cloves separated, unpeeled
  • A small handful of thyme sprigs, rosemary sprigs, and/or bay leaves
  • 1 1/2 cups COOC certified EVOO


  1. Preheat oven to 250°F. Place garlic, herbs, and oil in an 8×8″ baking dish or a small saucepan. Cover with foil and bake until garlic is tender, 60–75 minutes. (You’ll have to pop one out of its skin to test it; it should be soft and jammy). Let cool.

Do Ahead

  1. Garlic confit can be made 2 weeks ahead. Transfer to an airtight container and chill. Reheat over low heat before using.

All images and text Epicurious (adapted by COOC).

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