Ingredients:

  • 2 cups garlic cloves (about 2-3 heads of garlic)
  • 1 cup extra-virgin olive oil (240ml)
  • 1 teaspoon fresh thyme (optional)
  • 1 teaspoon sea salt (5g)
  • ½ teaspoon black peppercorns (optional)

Instructions:

  1. Peel the garlic cloves, leaving them whole.
  2. In a saucepan, combine garlic cloves, olive oil, thyme, salt, and optional black peppercorns.
  3. Heat the oil mixture over low heat, ensuring it gently bubbles but does not boil. Stir occasionally.
  4. Cook for 40-45 minutes until garlic is tender and golden brown.
  5. The garlic cloves should be soft and easily mashed with the back of a spoon.
  6. Remove from heat and let it cool slightly. Transfer garlic confit and oil into a jar, ensuring the garlic is fully submerged in oil.
  7. Seal tightly and refrigerate.