Prepare the garlic: Peel the garlic cloves and place them in a small saucepan or oven-safe dish.

Add olive oil: Pour olive oil over the garlic, ensuring it is completely covered. Add thyme and peppercorns, if desired.

Cook over very low heat: Cook over very low heat or in a 120°C oven until the garlic is tender. The oil should never boil — it should only gently shimmer.

Rest and store: Once the garlic turns golden and can be easily mashed, remove it from the heat. Let it cool to room temperature. Store it in a glass jar with its oil — it will last up to 2 weeks in the refrigerator.