Delicious, Buttery Garlic Confit

This delicious garlic confit recipe is versatile, and easy-to-make, plus you can eat it on just about anything.

2 servings

20 heads of garlic cloves peeled, around 2 3/4 cups (I highly suggest buying pre-peeled garlic)

18 sprigs of fresh thyme

2 tbsp. black peppercorns

2 tsp red chili flakes - optional

4 small bay leaves

5 cups pure olive oil

To a medium-large sized saucepan/pot add all the ingredients and over on low (do not boil) for around 30 minutes or until garlic is perfectly buttery and creamy.
Use a slotted spoon to transfer
the garlic to a large jar and store for up to 3 weeks in the fridge.

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