Add the peeled garlic cloves to a small Dutch oven or heavy-bottomed saucepan.

Pour in enough olive oil to completely cover the garlic cloves.

Add smoked paprika, dried oregano, fresh thyme and rosemary, salt, and black pepper to the pot. Stir gently to combine.

Set the pot over low heat and let the garlic cook slowly. The oil should never boil or fry, just a gentle simmer.

Cook for about 25 minutes, stirring occasionally, until the garlic is soft, tender, and lightly golden brown.

Remove the pot from heat and let it cool for about 10 minutes.

Once cooled slightly, remove any herbs or seasonings, then strain the oil to separate it from the garlic cloves.

Transfer the cloves and infused oil into clean, airtight glass jars one for the oil and one for the garlic, or together if you prefer.

Store in the refrigerator for up to two weeks. Do not leave garlic confit at room temperature, as it can develop harmful bacteria.

Use the cloves on toast, in sauces, or mashed into dressings. Use the infused oil in place of olive oil for cooking eggs, roasting vegetables, or marinating meats.