Recipes Garlic Confit with Thyme 1.0 (5,486) Add your rating & review By Michael Psilakis Michael Psilakis Instagram Michael Psilakis is the Greek American chef of Greek restaurant MP Taverna in New York and author of Live to Eat: Cooking the Mediterranean Way and How to Roast a Lamb: New Greek Classic Cooking. He's appeared on food TV shows The Best Thing I Ever Ate, Iron Chef America, and Ultimate Recipe Showdown. Food & Wine's Editorial Guidelines Updated on September 14, 2015 Print Rate It Share Share Tweet Pin Email Active Time: 20 mins Total Time: 1 hrs 40 mins Yield: 3 heads of garlic confit Ingredients 3 large heads of garlic, cloves separated and peeled 3 large thyme sprigs 1 fresh bay leaf 1/2 cup extra-virgin olive oil 1/2 cup canola oil Kosher salt and freshly ground pepper Directions Preheat the oven to 300°. In a small enameled cast-iron casserole, cover the garlic cloves, thyme sprigs and bay leaf with the olive and canola oils. Transfer the casserole to the oven and braise for 50 minutes, until the garlic is very tender. Season with salt and pepper and let cool. Discard the herbs. Transfer the garlic and its cooking oil to a clean, resealable jar and refrigerate for up to 3 weeks. Rate it Print