Combine. Place peeled garlic cloves in a saucepan. Add thyme, bay, and peppercorns. Pour in oil to fully submerge — top up if needed.

Cook low and slow. Bring to the barest simmer over low heat (tiny bubbles only — never a boil). Cook ⏱ 45–60 minutes until cloves are completely soft and pale gold.

Cool. Remove from heat and let cool completely in the oil.

Store. Transfer cloves and oil to a clean jar. Keep refrigerated up to 2 weeks. The infused oil is gold — use it everywhere.