Add garlic cloves to a small saucepan, pour olive oil on top, then sprinkle in salt and rosemary sprigs.
Place saucepan over medium-low heat. You want the oil to come to a very low boil, only slight bubbles. This will ensure the garlic cloves caramelize without burning or getting crispy. Let the garlic cloves caramelize away from 45 minutes. They should become golden and super soft.
Remove from heat and let cool before transferring all of it to an airtight container and store in the fridge for weeks!
*I hate peeling garlic cloves so I purchased a bag of peeled cloves, around 6oz