top of page

Rosemary Garlic Confit

This is a garlic lovers dream! Garlic Confit is so easy. The garlic comes out soft and caramelized. It can be easily spread on toast, used in pasta or pizza. The options are endless! All you have to do is throw the 3 ingredients together and slowly roast them to perfection!


  • .75 oz rosemary or herb of choice

  • 2 cups garlic cloves peeled

  • 2 cups extra virgin olive oil

Notes: I chose to use rosemary, but I've seen thyme and a mix of herbs that works well too! If you're short on time, you can buy already peeled garlic cloves (it takes a long time to peel 2 cups worth!)


  1. Preheat the oven to 250 degrees F.

  2. In a deep dish, oven proof pan, lay the rosemary or herb of choice evenly along the bottom of the pan.

  3. Poor the garlic cloves over the rosemary, making sure they are evenly distributed. Poor the olive oil over the rosemary and the garlic cloves, making sure they are fully submerged.

  4. Roast in the oven at 250 degrees F for about 2 hours. Every oven is different so make sure you keep a close eye on them towards the end. Mine took a little less than 2 hours.

  5. Once the cloves look golden brown, remove from the oven. Allow to cool slightly before transferring the contents to a jar or airtight container. The garlic should be soft and easily spreadable.

  6. Store in the refrigerator for up to 2 months! Spread on toast, use in your favorite pastas, pizzas, salad dressings, etc. The options are endless! Enjoy!

7 views0 comments

Recent Posts

See All


bottom of page