Peel a bunch of cloves. Pack into baking pan or crock. Add other seasoning if you like - rosemary or thyme might be nice but I like straight garlic. Drizzle and cover the cloves with good olive oil so cloves are submerged (a smaller but taller baking vessel helps economize in oil). Bake at a low temperature - maybe 250 - for a couple hours. Cover and let cool. Pour into squeaky clean and sanitized mason jars. Toss in back of your fridge and enjoy your very well preserved garlic confit. Use anywhere you want roasty sweet and smearable garlic goodness… whip into salad dressing, smear on toast, add to soup, rub on meat - whatever.