Simple, rich, and flavorful garlic confit, perfect for spreading, adding to pasta, or using in various dishes.Ingredients:2-3 heads of garlic (about 30-40 cloves)1 ½ cups extra virgin olive oil (or enough to submerge garlic)2 sprigs fresh rosemary (optional)1-2 bay leaves (optional)½ teaspoon red pepper flakes (optional for a spicy kick)Salt to taste (optional)Instructions:Prepare the Garlic: Peel the garlic cloves, keeping them whole. You can crush them lightly to release more flavor, but they should remain intact.Combine Ingredients: Place the peeled garlic cloves into a saucepan. Pour the olive oil over the garlic, ensuring the cloves are fully submerged. Add rosemary, bay leaves, and red pepper flakes if desired.Cook Slowly: Heat the saucepan over low heat. Let the garlic gently simmer for 45 minutes to 1 hour. Stir occasionally to prevent the garlic from sticking to the pan.Check for Doneness: The garlic is ready when it becomes soft and tender. It should be golden brown but not browned or burned.Cool & Store: Let the garlic cool to room temperature. Transfer the garlic and oil to a jar or airtight container. Make sure the garlic cloves remain submerged in the oil.Storage:Refrigerate: Store in the refrigerator for up to 2 weeks.Freeze: For longer storage, freeze in an ice cube tray and transfer to a freezer-safe bag for up to 3 months.Ways to Use Garlic Confit:Spread on toast or crackersAdd to pasta sauces or roasted vegetablesDrizzle over pizza or grilled meatsUse in salad dressings or dipsEnjoy the rich, mellow flavor of garlic confit in your favorite dishes!