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Herby Garlic Confit

Herby Garlic Confit

This herby garlic confit recipe I found on bon appétit looked amazing and I couldn’t wait to make it. I slow baked the separated cloves of garlic in an extra virgin olive oil with fresh thyme, oregano, and a bay leaf for 90 minutes and the result is roasted garlic cloves with the added benefit of a herb & garlic flavored olive oil to use however we want. I can’t wait to use the roasted garlic on toast, in mashed potatoes, added to pasta, with veggies, eggs, and soups – the possibilities are endless. The oil will be used for salad dressings or vinaigrettes, as well as a bread dipper, sautéing meats & veggies, and as a finisher for soups and pastas. The garlic turned out amazing and the olive oil is so flavorful. This recipe is a keeper!

Herby Garlic Confit

How to Make Herby Garlic Confit

Preheat the oven to 250 degrees.

Place the separated garlic cloves (with the skin still on) in a small baking dish along with the fresh thyme, oregano, and bay leaf. Pour the olive oil on top.

Herby Garlic Confit

Cover with tin foil and place into the oven to bake for 75-90 minutes, or until the cloves are softened and jammy on the inside.

Store in an airtight container in the refrigerator for up to two weeks.

Herby Garlic Confit

Herby Garlic Confit

Herby Garlic Confit

Prep Time: 5 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 35 minutes
Course: Condiment
Servings: 1 cup
Author: Pam - For the Love of Cooking / Original bon appétit

Ingredients

  • 2 heads of garlic cloves separated, unpeeled
  • Sprig of fresh thyme
  • Sprig of fresh oregano
  • 1 bay leaf
  • 3/4 cup extra-virgin olive oil

Instructions

  • Preheat the oven to 250 degrees.
  • Place the separated garlic cloves (with the skin still on) in a small baking dish along with the fresh thyme, oregano, and bay leaf.
  • Pour the olive oil on top.
  • Cover with tin foil and place into the oven to bake for 75-90 minutes, or until the cloves are softened and jammy on the inside.
  • Store in an airtight container in the refrigerator for up to two weeks.
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5 Comments

  1. Great idea Pam. I rarely use roasted garlic in recipes as I don’t want to take the time to roast it but making a batch ahead of time and having it available will change that.

  2. Oh my gosh, what a useful thing to have on hand! I feel like that oil is like liquid gold.