6 heads of garlic, cloves separated and peeled
6 thyme sprigs
3 small bay leaves
3 dried red chilis
2 cups pure olive oil
Throw it all in a pot and simmer over low heat until the garlic is soft and tender, but not browned.
This takes about 30 minutes. Then use a slotted spoon to transfer the garlic, chilis and herbs into a clean canning jar and pour the cooking oil over top. Seal and refrigerate for up to 4 months. You can mash this into butter for a spread, mash into potatoes or use in roast chicken.