Garlic With Confit Oil, Thyme, And Black Pepper
- 1 head of garlic
- Sea salt
- Ground black pepper
- 1 cup olive oil
- 5 whole black peppercorns
- 4 sprigs of fresh thyme
- Preheat the oven to 300u0b0. Wash the head of garlic, and cut the top off horizontally. Season the exposed edges with salt and pepper, and place facedown in a deep baking dish.
- Add the olive oil, peppercorns, and fresh thyme to the baking dish; cover with aluminum foil, and roast for 1 hour.
- Remove from the oven, and let cool for 30 minutes, covered.
- Uncover and remove the garlic, placing on a towel to drain. Then strain the oil through cheesecloth, and add to an 8-oz. Mason jar, adding 1 sprig of thyme.
- Squeeze the cloves of garlic from the head, and add them to the Mason jar. The infusion and roasted garlic cloves will keep in the refrigerator for up to 1 month.
- Authors' note: Don't let the roasted garlic cloves in the above infusion go to waste. You can use them in addition to the infused oil, and they come with a caramelized, umami-packed richness you won't want to miss.
garlic, salt, ground black pepper, olive oil, black peppercorns, thyme
Taken from www.myrecipes.com/recipe/garlic-confit-oil-thyme-black-pepper (may not work)