Garlic Confit is a delicious spread for toasted bread or use it to boost the flavour of mayonnaise, dressings and dips.
6 heads of garlic
2 - 3 cups Rich Glen Extra Virgin Olive Oil
6 thyme sprigs
1. Preheat the oven to 120 degrees Celsius.
2. Peel the garlic by breaking the cloves away and placing them into a heatproof bowl.
Submerge in boiling hot water for 5 minutes and drain. The skin will become loose and
easy to peel away.
3. Place the garlic cloves and thyme into an ovenproof dish and fully submerge in olive oil.
Bake for 2 hours or until the garlic has browned in colour.
4. Allow to cool and store in an airtight container or jar for up to several weeks in the fridge.