Garlic With Confit Oil, Thyme, And Black Pepper – a delicious recipe with garlic, salt, Ground black pepper, olive oil, black peppercorns, thyme. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat the oven to 300u00b0. Wash the head of garlic, and cut the top off horizontally. Season the exposed edges with salt and pepper, and place facedown in a deep baking dish.
2
Add the olive oil, peppercorns, and fresh thyme to the baking dish; cover with aluminum foil, and roast for 1 hour.
3
Remove from the oven, and let cool for 30 minutes, covered.
4
Uncover and remove the garlic, placing on a towel to drain. Then strain the oil through cheesecloth, and add to an 8-oz. Mason jar, adding 1 sprig of thyme.
5
Squeeze the cloves of garlic from the head, and add them to the Mason jar. The infusion and roasted garlic cloves will keep in the refrigerator for up to 1 month.
6
Authors' note: Don't let the roasted garlic cloves in the above infusion go to waste. You can use them in addition to the infused oil, and they come with a caramelized, umami-packed richness you won't want to miss.
872
kcal
Calories
60
g
Fat
75
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 head of garlic, Sea salt, Ground black pepper, 1 cup olive oil, and more.
Yes, Garlic With Confit Oil, Thyme, And Black Pepper falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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