Garlic Confit With Thyme and Rosemary

Name: Garlic Confit With Thyme and Rosemary
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 12
Ingredients: ▢ 2 to 3 heads garlic peeled, but kept whole; ▢ 1.5 cups olive oil; ▢ 1 whole bay leaf; ▢ 3 whole thyme sprigs; ▢ 2 whole rosemary sprigs

by A Sweet Thyme | Gwen

12 people

50 min

Garlic Confit is one of those simple kitchen staples that quietly elevates everything it touches. Whole garlic cloves are gently baked in olive oil with rosemary and thyme until soft, mellow, and fragrant. Once you have a jar in the refrigerator, you will find endless ways to use it throughout the week.

garlic confit with thyme and rosemary, A white plate filled with golden brown garlic confit cloves garnished with fresh rosemary sprigs on the side placed on a light surface with a green cloth nearby

A white plate filled with golden brown garlic confit cloves, garnished with fresh rosemary sprigs on the side, placed on a light surface with a green cloth nearby.

Garlic Confit At A Glance

🕒 Total Time: 50-65 minutes (5-10 minutes prep, 45-60 minutes bake)
🍽 Yield: About 1½-2 cups garlic confit
🌍 Cuisine Type: Mediterranean-inspired
🌿 Flavor Profile: Soft, mellow garlic gently infused with olive oil, rosemary, thyme, and bay leaves. Savory, aromatic, and lightly sweet.
🥗 Dietary Info: Naturally gluten-free, dairy-free, vegan.
📦 Storage Notes: Store fully submerged in oil in an airtight container in the refrigerator for up to 2 months. Always keep refrigerated.
⭐ Why You'll Love It: A simple, low-effort staple that adds depth and richness to everything from vegetables and pasta to spreads and sauces.

This is one of those recipes I make when I want something useful in the refrigerator, not just something to check off a list. Garlic confit quietly works its way into meals all week, adding depth without a lot of preparation. I like knowing it is there, ready to make simple food taste a little more special.

Garlic confit pairs beautifully with other simple, flavor-forward staples. If you enjoy keeping ingredients like Cherry Tomato Confit or Basil Pesto on hand, this fits right into that same type of cooking.

I also like using it to add depth to vegetable-based dishes like the Cauliflower and Mushroom Skillet or the Roasted Mini Peppers where a spoonful of softened garlic or a drizzle of the infused oil brings everything together. The garlic is also delicious spread on crackers or used in a bruschetta as an appetizer.

Ingredients

You will need the following ingredients in mastering how to make garlic confit:

garlic confit with thyme and rosemary, A glass measuring cup of olive oil a head of garlic a sprig of rosemary thyme and a bay leaf are arranged on a white surface perfect ingredients for homemade garlic confit Each item is labeled with text

A glass measuring cup of olive oil, a head of garlic, a sprig of rosemary, thyme, and a bay leaf are arranged on a white surface—perfect ingredients for homemade garlic confit. Each item is labeled with text.

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Ingredient Notes

Garlic - Use whole heads of fresh garlic and leave the cloves intact once peeled. Smaller cloves will soften a bit faster, while larger cloves will take the full cooking time. Fresh garlic works best here since older garlic can taste bitter once cooked. Do not use frozen garlic.
Olive Oil - Choose a good-quality olive oil that you enjoy the taste of, since it flavors both the garlic and the finished oil. The garlic should be fully submerged at all times to cook evenly and store safely. My favorite brand of olive oil is Laconiko.

See the recipe card for quantities.

How To Make Garlic Confit: Step-By-Step

Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:

garlic confit with thyme and rosemary, A white dish filled with peeled garlic cloves perfect for making garlic confit is spread out evenly A small white circle with the number 1 is in the bottom left corner of the image

A white dish filled with peeled garlic cloves, perfect for making garlic confit, is spread out evenly. A small white circle with the number 1 is in the bottom left corner of the image.

Step 1: Preheat the oven to 350 degrees Fahrenheit. Separate and peel the garlic cloves. Add the cloves to a small baking dish.

garlic confit with thyme and rosemary, Peeled garlic cloves in a white dish prepared for garlic confit are garnished with a bay leaf thyme and rosemary A white circle with the number 2 appears in the bottom left corner

Peeled garlic cloves in a white dish, prepared for garlic confit, are garnished with a bay leaf, thyme, and rosemary. A white circle with the number 2 appears in the bottom left corner.

Step 2: Add the bay leaf, rosemary, and thyme to the baking dish.

garlic confit with thyme and rosemary, A white dish filled with peeled garlic cloves fresh rosemary thyme and a bay leaf awaits as golden olive oil is poured for a rich garlic confit A white circle with the number 3 is in the bottom left corner

A white dish filled with peeled garlic cloves, fresh rosemary, thyme, and a bay leaf awaits as golden olive oil is poured for a rich garlic confit. A white circle with the number 3 is in the bottom-left corner.

Step 3: Fill the dish with olive oil until the cloves are completely covered.

garlic confit with thyme and rosemary, A white dish filled with garlic confit roasted garlic cloves submerged in olive oil garnished with fresh rosemary and a bay leaf

A white dish filled with garlic confit-roasted garlic cloves submerged in olive oil, garnished with fresh rosemary and a bay leaf.

Step 4: Bake for 45-60 minutes until the cloves are soft and fragrant.

Pro Tip

Keep the garlic fully submerged at all times. This ensures even cooking and is essential for safe storage. If any cloves peek out, add a bit more oil.

Variations:

Lemon - Add a few wide strips of lemon peel to the oil along with the herbs. The citrus brightens the garlic and pairs especially well with vegetables, chicken, and seafood.
Chili - Add a pinch of red pepper flakes or a small dried chili to the baking dish. This creates gentle heat without overpowering the garlic and works well for pasta and grain dishes.
Herbs - Swap or add herbs depending on what you have. Oregano, sage, or a small sprig of marjoram all work beautifully. Keep the total amount of herbs modest so the garlic remains the focus.

garlic confit with thyme and rosemary, A glass jar filled with yellow and green olives in oil and garlic confit is placed on a table surrounded by sprigs of fresh herbs bread and a green napkin against a white brick background

A glass jar filled with yellow and green olives in oil and garlic confit is placed on a table, surrounded by sprigs of fresh herbs, bread, and a green napkin, against a white brick background.

Frequently Asked Questions

Is garlic confit safe to make at home?

Yes, when it is prepared correctly and stored properly. Garlic confit should always be fully submerged in oil and stored in an airtight container in the refrigerator. It should never be stored at room temperature.

How long does garlic confit last?

When stored completely covered in oil in the refrigerator, garlic confit will keep for up to 2 months. Always use a clean utensil when removing cloves or oil.

Other Condiments

garlic confit with thyme and rosemary, A white bowl filled with colorful Sicilian caponata featuring chunks of eggplant tomatoes bell peppers and herbs garnished with fresh mint leaves A spoon rests in the bowl on a light surface

A white bowl filled with colorful Sicilian caponata, featuring chunks of eggplant, tomatoes, bell peppers, and herbs, garnished with fresh mint leaves. A spoon rests in the bowl on a light surface.

Sicilian Caponata with Raisins, Celery & Fresh Herbs

garlic confit with thyme and rosemary, A bowl of muhammara dip made from a classic muhammara recipe garnished with chopped walnuts parsley and pomegranate seeds displayed on a light colored plate against a white background

A bowl of muhammara dip, made from a classic muhammara recipe, garnished with chopped walnuts, parsley, and pomegranate seeds, displayed on a light-colored plate against a white background.

Muhammara Recipe (Roasted Red Pepper Dip, GF)

garlic confit with thyme and rosemary, A bowl from The Sunday Thymes filled with peeled cherry tomatoes fresh basil leaves and garlic cloves marinated in olive oil The bowl rests on a white surface with a green cloth and sprigs of herbs nearby

A bowl from The Sunday Thymes filled with peeled cherry tomatoes, fresh basil leaves, and garlic cloves marinated in olive oil. The bowl rests on a white surface with a green cloth and sprigs of herbs nearby.

Cherry Tomato Confit With Basil and Thyme (Mediterranean Style)

garlic confit with thyme and rosemary, A square white bowl filled with green walnut pesto sauce sits on a white surface with arugula leaves and walnut pieces nearby A green cloth and silver spoon are also partially visible next to the bowl

A square white bowl filled with green walnut pesto sauce sits on a white surface, with arugula leaves and walnut pieces nearby. A green cloth and silver spoon are also partially visible next to the bowl.

Walnut Pesto With Arugula

Garlic Confit With Thyme and Rosemary

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Recipe details

Yield 12 people
Time spent: Prep time: 5 Minutes Cook time: 45 Minutes Total time: 50 min

Show Nutrition Info

Per serving

% Daily value

Instructions

Preheat the oven to 350℉.
Separate and peel the garlic. Add the cloves to a small baking dish. 2 to 3 heads garlic
Add the bay leaf, thyme, and rosemary to the baking dish. 1 whole bay leaf, 3 whole thyme sprigs, 2 whole rosemary sprigs
Fill the baking dish with enough olive oil to cover and submerge the garlic. 1.5 cups olive oil
Bake for 45-60 minutes until the cloves become soft and fragrant. They will become lightly browned.
Remove from the oven and let cool to room temperature.
Store in an airtight container in the refrigerator. Keep the garlic fully submerged in oil.

Tips

Storage - Store garlic confit fully submerged in oil in an airtight container in the refrigerator. It will keep well for up to 2 months. Always use a clean utensil when removing garlic or oil.
Freezing - Garlic confit freezes very well. Freeze the cloves and oil together or separately in small portions for easy use. Thaw in the refrigerator before using.
Make-Ahead - This recipe is ideal for making it ahead. Prepare a batch, let it cool completely, and store it in the refrigerator until needed.
Herb Swaps - Rosemary and thyme can be adjusted based on what you have. Oregano, sage, or marjoram all work well. Keep herbs restrained so the garlic remains the focus.
How to Use the Oil - The infused oil is just as valuable as the garlic. Use it for sautéing vegetables, starting soups, drizzling over grains, or whisking into dressings.
Safety Note - Garlic confit should always be refrigerated or frozen and never stored at room temperature. Keeping the garlic fully submerged in oil is essential for safe storage.

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