Ingredients
- 10 heads of garlic cloves peeled, around 2 3/4 cups (I highly suggest buying pre-peeled garlic)
- 8-10 sprigs of fresh thyme or rosemary
- 1 tbsp. black peppercorns
- 2 small bay leaves
- 2 1/2 cups pure olive oil
- To a medium-large sized saucepan/pot add all the ingredients and over on low (do not boil) for around 30 minutes or until garlic is perfectly buttery and creamy.
- Use a slotted spoon to transfer
- the garlic to a large jar and store for up to 3 weeks in the fridge.
From: https://www.foodbymaria.com/garlic-confit/
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