6 cloves of garlic, cloves peeled
6 thyme sprigs
3 small bay leaves
3 dried red chiles
500ml Extra Virgin Olive oil
- Combine all the ingredients in a medium sized saucepan and simmer over low heat for around 30 minutes. The garlic should be tender but not brown. Allow to cool.
- Using a slotted spoon, transfer the garlic, herbs and chiles to three sterile jars. Pour the cooking oil on top, seal and refrigerate for up to 4 months.