Garlic Confit

Ingredients

• 2 headsgarliccloves separated and peeled
• 1 cupolive oilenough to fully submerge the cloves
• 2 sprigsfresh thymeoptional
• 1bay leafoptional
• 1 pinchfine sea salt

Equipment

• Small oven-safe dish or saucepan
• Clean jar with a tight-fitting lid

Directions

1. 1Heat the oven to 250°F (120°C).
2. 2Place the peeled garlic cloves in a small oven-safe dish. Add the thyme and bay leaf, if using, and a pinch of salt.
3. 3Pour in enough olive oil to fully submerge the cloves.
4. 4Bake, uncovered, for about 45 minutes to 1 hour, until the cloves are soft, golden, and easily crushed with a fork. They should never fry or brown hard.
5. 5Let cool to room temperature in the oil.
6. 6Transfer the cloves and oil to a clean jar, making sure the cloves stay submerged, and refrigerate.

Notes

• Keeps in the refrigerator for up to 2 weeks, with the cloves fully submerged in oil.
• The garlic oil is the bonus prize: use it for salad dressings, roasting vegetables, or brushing onto toast.
• For food safety, keep it refrigerated and always use a clean spoon — never leave garlic-in-oil at room temperature.
• Smash a clove or two into pasta, mashed potatoes, or a pan sauce for instant depth.