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Garlic Confit


  • 4 cups peeled garlic cloves (about 12 heads of garlic)
  • 3 cups olive oil
  • a few sprigs of fresh rosemary
  • a few bay leaves


  • Preheat oven to 350 degrees.
  • Spread the peeled garlic cloves in a large rimmed baking sheet in a single layer. Pour the olive oil over top, making sure to cover all the garlic cloves with the oil completely. Tuck in the rosemary and bay leaves.
  • Bake for 45 minutes uncovered. Remove from the oven and allow to come to room temperature. Store in glass jars with tight fitting lids (or something similar) in the refrigerator. The garlic will be good for 6 weeks and the oil will stay good about 3 months.