Set your oven to 250°F (120°C). This low temperature ensures the garlic slowly softens without browning too quickly, allowing it to develop a rich, buttery texture.

Peel the garlic cloves if you haven’t already.

If you’re using pre-peeled garlic, give it a quick rinse and pat dry to remove any excess moisture.

Arrange the garlic cloves in a small oven-safe dish or a shallow baking pan to ensure even cooking.

Pour the extra virgin olive oil over the garlic until fully submerged.

Add the fresh thyme, rosemary, bay leaves, salt, and peppercorns for extra depth of flavor.

Cover the dish tightly with foil or use an ovenproof lid to trap the moisture.

Place it in the preheated oven and bake for 1.5 to 2 hours, or until the garlic cloves are completely soft and easily mashed with a fork.

Check occasionally to ensure the oil is gently bubbling, not frying. If it’s sizzling too much, lower the oven temperature slightly.

Once the garlic is soft and fragrant, remove the dish from the oven and let it cool completely.

Transfer the garlic and infused oil into a sterilized glass jar, ensuring the cloves are fully submerged in oil for preservation.

Store in the refrigerator for up to 3 weeks and always use a clean spoon to prevent contamination.

With your homemade garlic confit ready, you now have a secret ingredient that can elevate countless dishes. Next, let’s explore pro tips and creative variations to make this recipe truly your own!