Gently separate the garlic into cloves and peel them, without cutting.
2
Arrange the garlic cloves with the rosemary and thyme in a small, deep pot.
Small saucepan
3
Pour in the olive oil until it covers the garlic completely.
4
Heat over very low heat, so the oil reaches about 85°C (185°F), and cook 45–60 minutes, until the garlic is very soft and creamy golden. Don't let it boil.
Stove
💡Below 100°C (210°F) and without boiling: that way the cloves soften and stay whole.
5
Cool completely and transfer to a jar with all the oil. Keep in the fridge up to two weeks.
JarRefrigerator
543calories
3 gprotein
13 gcarbs
54 gfat
● protein 2%● carbs 9%● fat 89%
Per serving (100 g), of 4 servings
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⚖ About the ingredients
Garlic: measured in pieces: one ≈ 5 g · 149 kcal per 100 g · More about Garlic →
Olive oil: measured in cup in this recipe: 1 cup = 216 g · 884 kcal per 100 g · More about Olive oil →
Black pepper: measured in tsp in this recipe: 1 tsp = 2.4 g · 251 kcal per 100 g · More about Black pepper →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
🔧 Tools needed (4) · 🍳 One cooking vessel
Refrigerator· Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Small saucepan· Also works: Pot (None) · Frying pan (A deep pan for sauces)
Jar· Also works: Storage container (None)
By the steps, as the recipe is built now: another version or addition can change the list.
