Garlic Confit

Peel the garlic, keeping the cloves whole.

Add it to a small saucepan (we use a butter warmer). Add olive oil until it just covers the garlic. If desired, add a few sprigs of fresh thyme, rosemary, oregano or sage.

Heat over low heat, reducing the heat to very low once you see bubbles appearing. Keep at very low heat (not even a simmer, just occasional bubbles) until the garlic turns golden brown, about 1 ½ hours. Alternatively, you can place the garlic and oil in an oven safe container and bake at 300°F for the same timing.

Remove the herbs. Store the garlic confit in the oil in the refrigerator for up to 2 weeks. Serve mashed onto bread or use the oil for sauteing, pasta sauces, pizza sauce , salad dressings , and more.