Garlic confit (Kopie)

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(adapted from How to Roast a Lamb: New Greek Classic Cooking)
(makes 3 cups)

3 cups garlic cloves, peeled
1 fresh bay leaf or 3 dried leaves
8 to 10 sprigs fresh thyme
Kosher salt and whole black peppercorns
Optional: add 1 tsp dried crushed red pepper (or to taste)
About 2 cups blended oil (half/half canola and extra virgin)

Combine cloves and seasonings in a heavy braising pan or Dutch oven. Barely cover with the oil. Cover pan and braise at 300 degrees F for 1 - 1 hour 15 minutes. Cool to room temperature.

Store in sterilized jars with oil to cover. Stored properly, the confit will last for at least 3 weeks.