Garlic Confit in Oil

1. 1 Garlic≈ $10.00 per kg 100 g
2. 2 Olive oilpack 500 ml ≈ $9.00 120 ml
3. 3 Dried thyme to taste
4. 4 Black peppercorns 1 g
5. 5 Salt 1 g

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Peel 100 g garlic¹ and trim the base off each clove.

2. Place the cloves in a small saucepan and add 120 ml olive² oil, thyme, peppercorns, and 1 g salt. The oil should cover the garlic¹.

3. Cook over the lowest heat for 40 minutes, keeping the oil temperature around 90 °C: bubbles should be sparse and the garlic¹ should not fry.

4. Check that the garlic¹ is ready when it mashes easily with a spoon and has turned pale golden.

5. Cool the contents of the saucepan to room temperature and transfer to a clean, dry 0.25 l jar with the oil, making sure the garlic¹ is fully covered.

6. Store only in the refrigerator for no longer than 7 days. Do not leave at room temperature. Use the oil for frying.