Ingredients:

  • 4 large heads Fresh Garlic (Peeled, separated cloves, about 60–70 cloves)
  • 2 cups High-Quality Neutral Oil (Grapeseed, Canola, or light Olive Oil)
  • 2 Dried Bay Leaves
  • 4 large sprigs Fresh Thyme Sprigs
  • 1/2 teaspoon Coarse Sea Salt
  • 2 tablespoons Garlic Powder (pure powder)
  • 1/2 teaspoon Freshly Ground Black Pepper

Instructions:

  1. Prep the Garlic: Peel all garlic cloves. A simple shake method or briefly blanching them in boiling water helps loosen the skins.
  2. Combine Ingredients: Place the peeled garlic cloves, oil, bay leaves, thyme sprigs, and salt into a small, heavy-bottomed saucepan. Ensure the oil fully submerges the garlic.
  3. Start the Confit (Stovetop Method): Place the pan over the absolute lowest possible heat setting. The oil temperature must ideally stay between 180°F and 220°F (82°C and 105°C). The oil should barely shimmer; if you see active frying or rapid bubbling, the heat is too high.
  4. Slow Cook: Gently cook for 75–90 minutes, or until the cloves are pale golden, very tender, and easily crushed with a fork.
  5. Remove from Heat: Once cooked, remove the pot from the heat and allow it to cool slightly for 10 minutes.
  6. Add the Powder: Stir the 2 tablespoons of garlic powder and black pepper directly into the warm oil and cloves. This crucial step allows the residual heat to 'bloom' the dried flavour, creating the desired double-garlic intensity.
  7. Rest and Infuse: Let the entire mixture sit at room temperature for another 30–45 minutes. This is critical for the powder to fully hydrate and deepen the oil's flavour profile.
  8. Strain the Oil: Using a fine-mesh sieve set over a bowl, carefully pour the contents of the saucepan, separating the soft, cooked cloves from the infused oil. Discard the bay leaves and thyme.
  9. Package the Cloves: Transfer the soft confit garlic cloves to a small, clean, airtight jar and refrigerate (or freeze for longer storage).
  10. Package the Oil: Pour the strained, highly aromatic double-garlic oil into a separate sterilised jar. Store in the refrigerator for up to 2 weeks.