Photo by Alex Lau, food styling by Susie Theodorou
You can spread the cloves on grilled bread, marinate olives and feta with the garlicky oil, mash cloves into store-bought mayo, or stir into mashed potatoes.
Recipe information
Yield
Makes about 2 cups
Ingredients
4
heads of garlic, cloves separated, unpeeled
A small handful of thyme sprigs, rosemary sprigs, and/or bay leaves
1½
cups extra-virgin olive oil
Need to make a substitution?
Preparation
Step 1
Preheat oven to 250°. Place garlic, herbs, and oil in an 8x8" 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.
Step 2
Do Ahead: Garlic confit can be made 2 weeks ahead. Transfer to an airtight container and chill. Reheat over low heat before using.