The term confit is used to describe anything that has been cooked slowly into a rich, tender texture. To confit garlic, the cloves are very gently poached in oil, transforming them into the most delicate, sweet and tender morsels. The confit cloves can be used to flavor soups, sauces, pastas, vinaigrettes, sandwiches or marinades — or stirred into mashed potatoes. For a quick but sublime nibble, spread them on a crusty slice of bread.  As a bonus you are besotted with garlic-infused oil, perfect for drizzling over pasta, whisking into salad dressing, or used simply as a dip for crusty bread. 

Heat oil in small saucepan over medium-low heat. Add garlic; cook over very low heat until soft, about 1 hour (do not brown).

DO AHEAD: Confit can be made 1 month ahead. Keep cloves refrigerated and completely submerged in oil.