Garlic Confit

garlic in oil
Photo: Lennart Weibull
Prep Time:
5 mins
Total Time:
2 hrs 20 mins
Makes about 1/2 cup mashed

This is a genius technique in which you slowly cook garlic in oil and herbs. Use it to make Martha's Roasted-Garlic Toast with Tomato, Spaghetti alle Vongole, and Stuffed Artichokes with Capers and Cornichons.


  • 3 large or 4 small heads garlic

  • 6 thyme sprigs

  • Extra-virgin olive oil


  1. Preheat oven to 275 degrees. Using a serrated knife, remove the top third of each head. Place garlic, cut-sides down, in a 6-cup loaf pan. Add thyme and enough oil to just cover (about 2 cups). Cover with parchment-lined foil and bake until garlic is soft, 1 hour to 1 hour, 15 minutes. Let cool completely, then transfer to an airtight container and refrigerate up to 2 weeks. (Oil can be strained after a day or two and refrigerated separately.)

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