Bake until the garlic cloves are tender, and golden, about 1 hour-1 1/2 hours depending on your oven, uncovered. Transfer garlic cloves and oil, or use a slotted spoon and store separately in a container, and transfer right away to the fridge or freezer.

In a saucepan or deep skillet, place your peeled garlic cloves, and cover completely with olive oil. Season with salt, pepper, a pinch of red chili flakes as well as rosemary sprigs (or any fresh herb of choice).

On low heat, cook and confit the garlic. You will slow cook the garlic until it is completely jammy, and easily spreadable. Don't boil the oil, you want this over low and a gentle, soft simmer. This will take anywhere from 30-45 minutes depending on your desired doneness/color. It should be creamy, buttery and silky, and the garlic cloves should be a little darker in color.

Use a slotted spoon to place your confit garlic to a jar, along with the garlic oil (or store garlic oil separate if you want it separate). Store in the fridge right away for up to a week, or up to 3 months in the freezer.