Garlic confit: Garlic, some crushed red pepper flakes and cracked black peppercorns. still in its papery skin, simmering in extra-virgin olive oil, on a flame tamer. 10 minutes- let sit off heat to cool. Can add fresh Rosemary, thyme or a pinch of dried herbs de Provence. Store in a jar in the fridge. Bring to room temp before using.