• 2 cups (45 to 50) garlic cloves, peeled
  • 1 1/4 cups olive oil

Place garlic in a small saucepan and add enough oil to cover. Set the saucepan over low heat and cook until garlic is soft and pale golden, 30-35 minutes.

Let the garlic cool in the oil (some of the large cloves will finish cooking as the garlic cools). Transfer the garlic and the oil to a jar with a tight-fitting lid. Cover and refrigerate until needed. The garlic confit will keep for up to 2 weeks.