Peel all garlic cloves and place them in a small saucepan or oven-safe dish. Make sure the cloves are in a single layer or slightly overlapping.

Add thyme sprigs, rosemary sprigs, bay leaves, black peppercorns, and red pepper flakes if using. Pour olive oil over the garlic until all cloves are completely submerged by at least half an inch.

Place the saucepan over the lowest heat setting on your stovetop. Cook gently for 40-45 minutes, ensuring the oil never reaches a simmer or boil. The garlic should be soft and golden but not browned.

Test the garlic by piercing a clove with a fork. It should be completely tender and easily mashed. If not soft enough, continue cooking for another 5-10 minutes.

Remove from heat and let the garlic confit cool to room temperature in the oil. This allows the flavors to meld together beautifully.

Transfer the garlic cloves and infused oil to a clean glass jar with a tight-fitting lid. Make sure all garlic remains submerged in the oil.

Store in the refrigerator for up to 2 weeks. Use the garlic cloves spread on bread, mashed into dishes, or add the flavored oil to pasta, salads, and roasted vegetables.