Garlic Confit

Instructions

1. Prepare the garlic
   Separate all garlic cloves from the heads. To peel them easily, place cloves in a large bowl, cover with another bowl, and shake vigorously for 30 seconds. The skins should loosen and be easy to remove.
2. Combine ingredients
   In a medium saucepan, combine the peeled garlic cloves, olive oil, thyme, rosemary, bay leaves, peppercorns, salt, red pepper flakes (if using), lemon zest, and honey (if using). Ensure all garlic cloves are fully submerged in the oil.
3. Cook the garlic
   Place the saucepan over very low heat. The oil should barely bubble - you don't want to fry the garlic, just poach it gently. Cook for 45-60 minutes until the garlic cloves are completely tender and can be easily pierced with a knife. They should be golden and soft but still maintain their shape.
4. Cool and store
   Remove from heat and allow to cool completely. Transfer the garlic and oil to sterilized glass jars, making sure the garlic is completely covered with oil. Seal tightly and refrigerate. The garlic confit will keep for up to 2 weeks in the refrigerator.
5. Prepare for use
   Before using, allow the oil to come to room temperature if it has solidified in the refrigerator. The soft garlic cloves can be spread on bread, added to sauces, or mashed into dressings. The infused oil is excellent for cooking or as a finishing oil.