This is so simple, you just need time. You can use the oil and garlic separate, or together. Use it to fry eggs, coat meat before adding a dry rub, or add it to pasta sauce. You can mash the garlic and spread it on toast, or eat it whole, I won't judge.
This will keep in the fridge for up to 4 months.
Confit is a food that has been cooked in oil or fat at a low temperature.
Prep time: 15 minutes
Cook time: 3 hours
Total time: About 3 hours 15 minutes
What you need:
6 bulbs of garlic, separated and peeled
Several sprigs of rosemary (optional)
About a teaspoon of salt and 1/4 tsp pepper
About 2 cups olive oil (enough to completely cover the garlic and rosemary in your slow cooker)
Slow cooker with lid (or you can use foil as I did)
A spoon or spatula to stir
A container with a lid to store the garlic confit in the fridge