Confit of Garlic

This recipe comes from the wonderful little Totally Garlic Cookbook by Helene Siegel and Karen Gillingham. My swap partner for the Fall Cookbook Swap 2008, KGCOOK, sent it to me along with many other great cookbooks.

• Ready In: 1 hr 20 mins
• Yields: 2 cups

Ingredients

• 5  garlic heads
• 1  teaspoon dried rosemary
• 8  peppercorns
• 1 1⁄2 cups olive oil

Directions

1. Separate and peel garlic into cloves. In a small saucepan add garlic cloves and remaining ingredients, cook over low heat for one hour.
2. Remove from heat and let cool. When cool add mixture to a jar and tightly cover. Store in refrigerator until ready to use.