Ingredients
- 5 heads garlic, cloves separated and peeled (or 2 1/3 cups of pre-peeled cloves)
- 2 sprigs fresh rosemary
- 1 bay leaf
- 1 sprig fresh thyme
- 4 whole black peppercorns
- 1 teaspoon salt
- 1 2/3 cups extra virgin olive oil
Instructions
- Preheat your oven to 325°F.
- Place the peeled garlic cloves in a single layer in an oven-safe baking dish. Add the rosemary, bay leaf, thyme, black peppercorns, and salt. Pour the olive oil over the garlic so that most of the cloves are submerged. Add more oil if needed.
- Bake for 45 minutes until the garlic is soft and lightly golden.
- Remove from the oven, let cool completely, then transfer the garlic and some of the oil into a clean jar. Refrigerate and use within 2 weeks.
- Use the garlic confit as a spread, in dressings, or as a garnish for your favorite dishes.