Ingredients
| 2 heads garlic, cloves peeled | |
| 1 cup extra virgin olive oil | |
| ½ teaspoon flaky sea salt | |
| 4 black peppercorns | |
| 6 sprigs thyme |
Garlic confit is such a versatile recipe that can be used as a condiment straight out of the fridge. Use the garlicky oil to marinate mushrooms, to make sauce gremolata or on barbecued potatoes.
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Instructions
| 1. | Put all the ingredients into a pan, gently bring to the simmer then cool to room temperature. |
| 2. | Re-simmer and cool a second time – the cloves will now be nice and tender. |
| 3. | Store the garlic in the oil. |
Recipes & food styling Jude Messenger
Photography Olivia Moore