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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

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.
Do Ahead: Garlic confit can be made 2 weeks ahead. Transfer to an airtight container and chill. Reheat over low heat before using.

Cooked

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