Prepare the garlics: this will help to peel the garlic skin

• Break up the garlic heads into cloves. Place them in a bowl. Add boiling water to the bowl and let soak for 45-60 seconds. In a separate bowl add cold water. Transfer heated cloves to the cold water. Let cool. Then peel the cloves and place them in a separate bowl. This should take less than 15 minutes. Watch video for reference.

Cook

• Preheat the oven to 200°F.
• In a oven safe pot: add peeled cloves, olive oil (or avocado, canola or grape seed) and fresh rosemary (or any herbs you prefer). Cover with aluminum foil.
• Cook for 2 ½ - 3 hours or until garlic is tender and light golden but not brown. Check the garlics after 2 hours, then repeat every 30 minutes.
• Remove the pot from the oven. Discard the aluminum foil. Let garlic cool at room temperature. Transfer garlic confit to a jar (with lid) along with the oil.

Refrigerate up to 4 months.

Serve with toasted bread.

Garlic Spread: 3-5 garlics with 1 stick butter. Season with salt & pepper. Mix well.