Ingredients:

  • 4 large heads of garlic (approx. 1 lb / 450g), peeled
  • 1 ½ cups (350ml) Extra Virgin Olive Oil
  • 1 tsp (6g) Kosher salt
  • 2 sprigs (4g) Fresh thyme
  • ½ tsp (1g) Black peppercorns

Instructions:

  1. Peel the garlic cloves completely, ensuring no papery skin remains. Place the cloves into an oven-safe dish in a single or slightly overlapping layer and sprinkle salt evenly over the cloves.
  2. Pour the extra virgin olive oil over the garlic, ensuring the cloves are completely covered by at least ½ inch (1.2cm) of oil. Tuck in the thyme and peppercorns.
  3. Place the dish in the oven at 250°F (120°C). Roast for 60 minutes, or until the cloves are a pale golden hue and feel soft when pressed with a fork.
  4. Remove from the oven and let the oil cool slightly. Carefully transfer the garlic and the oil into a sterilized glass jar, ensuring the garlic remains fully submerged in the oil.