A slow cook in olive oil at low heat with herbs and spices transforms fresh garlic cloves into soft and spreadable cloves of garlic confit!
Servings 2 cups
- 5 small heads garlic cloves seperated, with peel intact.
- 1 1/2 cups olive oil
- 1 sprig thyme
- 1 sprig rosemary
- 1 bay leaf
- 2 dried chiles if a bit of heat is desired
- 1 teaspoon black pepper peppercorns
Prehehat the oven to 250°.
In a small baking dish combine the garlic cloves with the oil, herbs, dried chiles if using, and spices.
Cover with foil and bake until garlic is tender, 60–75 minutes. The garlic is done when the cloves easily pop out of the cloves when squeezed and are soft and jammy.