Ingredients:

  • 2 cups (480 ml) extra-virgin olive oil (or enough to fully submerge garlic)
  • 2 heads of garlic, separated into cloves
  • 1/2 teaspoon (2 g) sea salt
  • 1-2 sprigs of fresh thyme (optional, for added flavor)

Instructions:

  1. Prepare the garlic: Peel the cloves from the garlic heads; discard any damaged cloves. Rinse the cloves under cold water to remove any residue.
  2. Combine ingredients: In a small saucepan, combine garlic cloves, olive oil, and sea salt. If using, add the fresh thyme.
  3. Cook slowly: Place the saucepan over low heat. Allow the garlic to simmer gently without browning, stirring occasionally, until golden and tender, about 45 minutes to 1 hour.
  4. Cool & store: Once cooked, remove from heat and allow to cool for a few minutes. Transfer the garlic and oil to an airtight jar, ensuring the cloves are completely submerged.
  5. Refrigerate: Store in the refrigerator for up to 2 weeks.