Garlic confit adds that distinctive smokey and sweet flavor to your recipes.

It is versatile and can be stored for a long time, moreover, its cooking oil can be used in salads, pastas and toasts.

INGREDIENTS:

3 heads of garlic, cloves separated and peeled

1 1/2 cups good quality olive oil. Plus more as needed

1 teaspoon salt

2 dried bay leaves

3 sprigs fresh thyme

1 spring fresh oregano

1 spring fresh rosemary

1/4 cup red and black peppercorns 

STEPS:

Preheat the oven to 250°F.

Place all of the ingredients in ovenproof baking dish. Pour the olive oil over to cover. Cove and bake until the garlic cloves are golden (not dark brown) and tender about 2 hours. 

Allow to cool to room temperature.Transfer the cloves and oil to clean sealable containers.

The garlic confit can be refrigerated for several weeks.