An easy way to preserve fresh Gilroy Garlic. Mash the garlic confit and spread on bread or use as a side for appetizers.
- 5 heads of Gilroy Garlic, cloves peeled
- Rosemary and/or Thyme sprigs
- 2 cups California Olive Oil
- Optional: Dried chilies
- Place all of the ingredients in a medium pot and simmer over low heat until the garlic is tender but not browned. Approximately 30 minutes.
- Let cool and transfer the oil, herbs, and garlic to jars. Refrigerate for up to 4 months.