• Preheat your oven to 350° F.
• Pour ½ cup olive oil in a casserole baker that will comfortably hold all 6 garlic bulbs. Lay the herb sprigs in the olive oil.
  1 cup olive oil, divided, fresh sprigs of thyme, fresh sprigs of rosemary, fresh sprigs of sage
• Slice the tops off each bulb of garlic, about ⅓ of the way down. You want the cloves exposed. Lay each bulb in the casserole dish, root side down in on the bottom.
  6 bulbs garlic
• Brush the remaining ½ cup of olive oil all over the tops of the garlic bulbs, making sure oil gets down into the nooks and crannies of the cloves.
• Sprinkle with salt and pepper, and bake for 45 minutes.
  Salt, cracked pepper
• Remove when done, and set aside to cool. After cooling scoop or scrap the soft garlic gloves out of the bulbs and use in cooking, dips, confit, baking and breads, sauces, and compound butters.

For the Garlic Confit

• Remove the soft, roasted garlic cloves from the roasted bulbs. Save them in a clean jar that has an air tight seal. Fill jar to 1" from the top. Top off with some of the extra olive oil. Use a table butter knife to gently slip in between the jar sides and garlic cloves to eliminate any air bubbles. Top off with more olive oil so the garlic is completely covered.
  extra olive oil for storing
• Add to Alfredo sauce, add to mashed potatoes, and drizzle some of the garlic infused oil and the roasted cloves on flatbread or focaccia. Mix with softened butter for a roasted garlic compound butter.
• Stores safely for up to 3 weeks.