Ingredients:

  • 4 large heads garlic (approx. 200g), peeled
  • 1.5 cups extra virgin olive oil (336g)
  • 0.5 tsp fine sea salt
  • 3 sprigs fresh thyme
  • 1 tsp whole black peppercorns
  • 0.5 tsp red pepper flakes (optional)

Instructions:

  1. Separate the cloves from the heads. Place cloves in a large metal bowl, invert another bowl on top, and shake vigorously for 30 seconds to peel. Trim only the woody root ends, leaving cloves whole.
  2. Place the garlic, oil, herbs, salt, and peppercorns in a small, heavy-bottomed saucepan. Ensure the oil completely covers the garlic by at least half an inch.
  3. Set heat to the lowest possible setting. Maintain an oil temperature between 190°F (88°C) and 210°F (99°C). Look for tiny, infrequent bubbles rather than a boil.
  4. Cook for 45 minutes until the cloves are pale golden and can be easily smashed with the back of a spoon.
  5. Remove from heat immediately. Allow the garlic to cool in the oil for at least 15 minutes to finish the cooking process using residual heat.
  6. Use a slotted spoon to transfer the garlic to a sterilized glass jar, then pour the oil over to submerge. Seal with an airtight lid.