How to Make It
Preheat the oven to 300°. Wash the head of garlic, and cut the top off horizontally. Season the exposed edges with salt and pepper, and place facedown in a deep baking dish.
Add the olive oil, peppercorns, and fresh thyme to the baking dish; cover with aluminum foil, and roast for 1 hour.
Remove from the oven, and let cool for 30 minutes, covered.
Uncover and remove the garlic, placing on a towel to drain. Then strain the oil through cheesecloth, and add to an 8-oz. Mason jar, adding 1 sprig of thyme.
Squeeze the cloves of garlic from the head, and add them to the Mason jar. The infusion and roasted garlic cloves will keep in the refrigerator for up to 1 month.
Authors' note: Don't let the roasted garlic cloves in the above infusion go to waste. You can use them in addition to the infused oil, and they come with a caramelized, umami-packed richness you won't want to miss.
Infuse, by Eric Prum and Josh Williams