Ingredients
- 3 garlic heads
- Olive oil to cover
- 2 small bayleaves optional! You can ommit or switch for another herb like rosemary, thyme or other
Instructions
- Peel the garlic cloves and cut off the dry ends. If the garlic is too mature and already has a sprout, cut them in half and remove the centre first.
- Place all the garlic cloves and bay leaves in a pot and cover them completely with olive oil.
- Cook them over really low heat (you should barely see a few bubbles) for 30-45 minutes or until they melt if you press them with a fork.
- Cool them down completely and keep the garlic with its oil in a container in the fridge. The garlic keeps for 3 months and don't worry if the oil solidifies.
Tried this recipe?Mention @CravingsJournal or tag #RecipeCJ!