Garlic Confit (Whole Roasted Garlic in Oil)

🧂 Ingredients

• 6 whole heads garlic

  plus a few extra if small heads
• 2 cups olive oil
• 1 tsp black peppercorns
• 3 sprigs fresh oregano
• 3 sprigs fresh thyme
• 2 fresh bay leaves
• 1 guajillo chile

Instructions

• 1 Preheat the oven to 350°F and set a rack in the center. Cut off the top ½-inch
  of each garlic head and add cut-side up to a 10-inch cast iron skillet. Add the
  herbs, peppercorns, and chile and pour the olive oil on top of the heads.
• 2 Cover the skillet tightly with foil and roast until the garlic is soft, about
  45–50 minutes. Raise the tempature to 400°F, remove the foil, and continue
  baking until the tops are browned, about 5 minutes more.
• 3 Remove the skillet from the oven and cool enough to handle easily. Separate the
  cloves and squeeze the pulp into a large heatproof jar. Discard the skin and
  herbs. Strain the oil over the cloves. Add additional oil to ensure the cloves
  are fully covered. Use immediately or refrigerate for up to 2 weeks.

Nutrition Info