1 cup Neutral oil, like Canola, grapeseed or safflower
1 sprig Rosemary (optional)
Preheat the oven to 250 degrees Fahrenheit.
Add the garlic cloves to a small oven-proof covered dish.
Add enough oil to cover the garlic cloves by about an inch.
Add the rosemary and submerge under the oil.
Roast in the oven for about an hour, until the garlic cloves are very soft and golden brown.
Remove from the oven and cool for about an hour.
Always keep garlic conﬁt refrigerated, making sure the garlic cloves remain submerged under the oil, or frozen in covered ice cube trays.
Conﬁt may also be puréed in its roasting oil and refrigerated or frozen.
The best way to separate and remove the skins from the cloves is by slicing oﬀ the root end of the clove and then ﬂattening it with the ﬂat side of a chef’s knife. The papery skin should pop right oﬀ.
To separate them without smashing the clove, if you don’t have a silicone garlic peeler shaped like a hollow tube-shaped roller, either soak in cold water for an hour or pour boiling water over them for several seconds before peeling. The microwave method is also simple: microwave the cloves for 15-20 seconds on high. Allow to cool before peeling. The popular hack of shaking the cloves inside two bowls only works with some (softneck) varieties.