Garlic Confit: 1 1/2 cup extra-virgin olive oil 1 1/2 tsp. kosher salt 65 cloves garlic (about 1 1/2 cups) 10 whole black peppercorns 5 sprigs fresh thyme 1 bay leaf
1. Heat oven to 300°. Put ingredients into a 1-qt. pot, making sure garlic is submerged in oil. Cover pot; bake until garlic is golden brown and tender, about 1 hour. Let cool.
2. Transfer mixture to a glass jar; cover surface of oil with plastic wrap. Cover jar and refrigerate for up to 2 weeks.