- 2 cups of garlic cloves (about 6 heads), peeled
- 6 thyme sprigs
- 3 small bay leaves
- 2 cups pure olive oil or ½ canola and ½ olive oil
- Combine all of the ingredients in a medium saucepan and simmer over low heat until the garlic is tender but not browned, about 30 minutes. Let cool.
- Using a slotted spoon, transfer the garlic to a glass jar and pour the cooking oil on top, seal and refrigerate for up to 4 months. Enjoy!