You can spread the cloves on grilled bread, marinate olives and feta with the garlicky oil, mash cloves into store-bought mayo, or stir into mashed potatoes.
4 bulbs of garlic, cloves separated, unpeeled
A small handful of thyme sprigs, rosemary sprigs, and/or bay leaves
1½ cups extra-virgin olive oil
1.Preheat oven to 250°. Place garlic, herbs, and oil in an baking dish or a small saucepan. Cover with foil and bake until garlic is tender, 60–75 minutes. You’ll have to pop one out of its skin to test it; it should be soft, easy to spread. Let cool.
2. Do Ahead: Garlic confit can be made 2 weeks ahead. Transfer to an airtight container and chill. Reheat over low heat before using.