This is a side view of a glass jar filled with oil. A fork is piercing three garlic cloves and leaning against the side of the jar. The background of the image is white. Recipe
GF Gluten-Free DF Dairy-Free V Vegan VG Vegetarian EF Egg-Free NF Nut-Free P Paleo

Rosemary Garlic Confit

Garlic confit is slow roasted in the oven at a low temperature for two hours! Infused with rosemary, you’ll use this garlic on everything!

Prep: 5 minCook: 2 hoursTotal: 2 hours 5 min
Servings: serves 6 - 8 1x


  • 4 heads garlic, peeled
  • 1 1/2 cup extra virgin olive oil (or enough to cover the garlic, depending on your dish)
  • 3 sprigs rosemary sprigs
  • 1/4 teaspoon flakey salt
  • 1/4 teaspoon crushed red pepper flakes


  1. Preheat oven to 200F.
  2. Place the garlic cloves in an oven-proof dish and cover with oil. Add the rosemary to the oil and sprinkle with salt and pepper flakes.
  3. Roast in the oven for 2 hours. The garlic cloves will be tender, easily pierced with a fork, and slightly toasted brown.
  4. Allow to cool completely and then transfer to an airtight container.
  5. Store in the fridge for 2 weeks. Oil may solidify a bit in the fridge, warm in the microwave or bring to room temperature before serving.

Nutrition Info:

  • Serving Size: 4 cloves
  • Calories: 40
  • Sugar: 0g
  • Sodium: 0mg
  • Fat: 0g
  • Saturated Fat: 0g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 8g
  • Fiber: 0g
  • Protein: 0g
  • Cholesterol: 0mg
© The Toasted Pine Nut