Ingredients:

  • 250g garlic cloves (approx 3-4 whole heads), peeled and ends trimmed
  • 1.5 cups (350ml) extra virgin olive oil
  • 0.5 tsp sea salt
  • 2 sprigs fresh rosemary or thyme
  • 1 tsp black peppercorns

Instructions:

  1. Prep the garlic. Peel 250g of garlic cloves and trim the tough brown root ends off each one.
  2. Combine aromatics. Place the peeled cloves, 0.5 tsp sea salt, 2 sprigs of rosemary, and 1 tsp peppercorns into your small, heavy bottomed oven safe vessel.
  3. Submerge in oil. Pour 350ml of extra virgin olive oil over the mixture. Wait until the garlic is covered by at least half an inch of oil.
  4. Preheat and stabilize. Set your oven to 120°C (250°F).
  5. Start the roast. Place the vessel on a baking sheet (to catch any stray drips) and slide it into the center of the oven.
  6. Monitor the poach. Roast for 1.5 to 2 hours. Look for the cloves to turn a pale golden blonde.
  7. Test for doneness. Pierce a clove with a toothpick; it should slide in with absolutely no resistance, like poking through soft butter.
  8. Cool safely. Remove from the oven and let the entire vessel sit on the counter until the oil reaches room temperature.
  9. Store the confit in a sterilized glass jar and refrigerate.