Slow-Roasted Garlic Confit

By Chef B. Boukim

Prep: 10 min · Cook: 1 hr 30 min · Total: 1 hr 40 min · Serves 8

Ingredients

• 3 bulbs Whole garlic bulbs, separated into cloves (unpeeled)
• 1 1/2 cups Extra virgin olive oil
• 4 sprigs Fresh thyme sprigs
• 2 leaves Bay leaves
• 1 tsp Black peppercorns
• 1/2 tsp Sea salt

Instructions

1. Preheat oven to 250°F (120°C). Peel the garlic cloves, keeping them whole.
2. Place the cloves in a small ovenproof saucepan or ramekin and cover completely with olive oil.
3. Add thyme, bay leaves, peppercorns, and salt to the oil.
4. Cover with foil and bake for 1 hour 30 minutes, or until the cloves are golden and easily pierced with a knife.
5. Let cool to room temperature, then transfer the cloves and oil to a sterilized jar.
6. Refrigerate and use the cloves as a spread, mash into mashed potatoes, or use the infused oil for cooking.