|Garlic heads||2 , broken into individual cloves but not peeled and remove any excess papery skins (Or More)|
|Extra virgin olive oil||1 Tablespoon (Or As Needed)|
|Whole black peppercorns||1 Tablespoon|
|Red pepper flakes||1⁄2 Teaspoon, dried (Optional)|
|Dried herbs de provence||1 Pinch|
1 In a 1-quart, heavy-bottomed saucepan , place the unpeeled garlic.
2 Add enough extra-virgin olive oil to cover the cloves by 1 inch.
3 Crack open black peppercorns, using either a mortar and pestle or, lay the peppercorns on a sturdy work surface and cover them with a clean kitchen towel.
4 Give the peppercorns several swift whacks, until most are split open.
5 Add the cracked pepper and dried pepper flakes, if using, to the oil and place the pan over very low heat.
6 After about 5 minutes, you’ll see the oil begin to bubble. Let the oil and garlic simmer gently for 10 to 15 minutes, uncovered.
7 Don’t let the oil simmer too briskly or the garlic might burst.
8 When the garlic is tender, remove the pan from the stove and add the crumbled Herbs de Provence, if using.
9 Let the garlic mixture cool.
10 Use as desired and store the rest in the refrigerator, in a tightly covered container, to use throughout the week.
11 For best flavor and ease of use, bring the oil to room temperature, before using.