Preserved garlic in extra virgin olive oil

1. Place peeled garlic, salt and sugar into a medium saucepan and pour over just enough apple cider vinegar to cover. Bring up to the boil and cook for 2-3 minutes or until the garlic is just tender but still firm. Drain well (reserve the vinegar, cool it and use it in dressings etc), and pat the garlic dry on paper towels. Pack into a large sterilized glass jar (or a few smaller ones), add herbs and top up with extra virgin olive oil to cover completely. Seal and store in the fridge for up to 2-3 months. Use the leftover garlic-infused olive oil for dressings.