Garlic Confit

Directions

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   1.
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   Slice off the top of the unpeeled garlic head, exposing a bit of the cloves and place them on some tinfoil.
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   2.
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   Add a pinch of salt to the bulbs and lay a sprig of thyme or rosemary on each of them.
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   Drizzle with some olive oil and pack them in the tinfoil.
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   Then bake the garlic in the oven for 2 hours at 120 degrees C. It will be clean of any harmful bacteria because at this temperature, it is sterilised.
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   Bake until garlic is all soft and sweet.
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   3.
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   The garlic can then be squeezed out of the skins and added to the sterilized jars you have waiting.
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    4.
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    Top the garlic with olive oil, making sure all the cloves are covered.
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    Store the confit in a sterilised, airtight jar and it will keep for 3 months in the fridge quite safely.
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    Makes a great gift as well.