How to make confit garlic

Ingredients

2 cups of peeled garlic cloves (about 6-7 heads)
3-4 springs thyme
1-2 small sprigs rosemary
2 fresh bay leaves
4 dried chillies
2 cups extra virgin olive oil, or enough to cover

Method

1. Combine all the ingredients in a small saucepan, making sure the garlic is covered. Bring to a simmer over medium-low heat, then reduce the heat to low and simmer for about 30 minutes or until the garlic is tender but not browned. Cool the garlic, then remove the herbs and chillies. Transfer to a sterilised jar, seal, then store in the refrigerator. Garlic confit will keep for about 2 weeks.