Ingredients:

  • 2 heads of garlic (approx. 20-30 cloves), peeled
  • 1 cup Extra Virgin Olive Oil (240 ml)
  • 1/2 teaspoon Kosher salt (2.5 ml)
  • 1/4 teaspoon freshly ground black pepper (1.25 ml)
  • Optional: 2 sprigs fresh thyme or 1 bay leaf

Instructions:

  1. Peel the garlic cloves. No need to mince or chop.
  2. Place the garlic cloves, olive oil, salt, pepper, and thyme/bay leaf (if using) into the saucepan.
  3. Place the saucepan over the lowest heat setting your stove allows. The oil should barely simmer; you should see very gentle bubbles.
  4. Cook for 1-1.5 hours, or until the garlic cloves are completely soft and creamy, and have turned a light golden colour. Check regularly to ensure the garlic isn't browning too quickly. Adjust the heat if necessary.
  5. Remove the saucepan from the heat and let the confit cool slightly in the oil (around 15-20 minutes).
  6. Transfer the garlic confit (garlic and oil) to a clean, airtight glass jar or container. Ensure the garlic is fully submerged in the oil.
  7. Store the garlic confit in the refrigerator for up to 2 weeks.