Oven Roasted Garlic Confit
Roasted garlic confit is garlic cooked in olive oil and fresh herbs at low heat over a long time until you have tender, golden brown, buttery garlic, and a fragrant garlic oil. This versatile condiment can be used in salad dressings, sauces, and much more!
Ingredients
- 3 large heads of garlic peeled and brown spots removed
- 1 ½ cups extra virgin olive oil
- sprigs of fresh thyme can also use sage, rosemary, or oregano
- diamond crystal kosher salt to taste
- freshly cracked black pepper to taste
Instructions
- Preheat the oven to 250°F/120℃.
- Place peeled raw garlic cloves in an oven-safe dish or Dutch oven pot (I used an 8x8 ceramic dish). Pour the extra virgin olive oil over the top. They should be completely submerged in the oil.
- Season with kosher salt and freshly cracked black pepper. Stir to combine everything and then spread them out into an even layer. Nestle in a few sprigs of fresh herbs.
- Bake uncovered for 1 hour 30 minutes to 2 hours, or until golden brown and very soft.
Notes
See the blog post for frequently asked questions, how to use, helpful tips, and important storage information for storing garlic confit safely.