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Preheat the oven to 250*F.
Prep the garlic. Peel all the cloves and add to a small oven safe pot. Cover with olive oil so it is completely submerged. Add rosemary and tuck it into the oil.
Confit the garlic. Place the dish into the oven and cook for 2-2.5 hours, until the cloves are soft and easily pierced with a fork.
Drain through a fine mesh strainer into a bowl. Reserve the oil for cooking. Remove the rosemary sprigs. Top the garlic with maldon salt and serve or store in the fridge for up to two weeks.