- 4 large heads garlic, cloves separated and peeled
- 1 cup olive oil
- 2 sprigs rosemary
Prehehat the oven to 250°F.
In a small baking dish, combine the garlic cloves, oil, and herbs.
Bake until garlic is tender, about 1 1/2 to 2 hours. The garlic is done when the cloves are golden, soft, and jammy.
- Store the confit in a clean jar. Refrigerate; use within 2 weeks.