Separate and peel your garlic cloves. To peel them quickly, place unpeeled cloves in a lidded jar or tupperware. Place the lid on and shake vigorously to separate the skins.

Once peeled, add the garlic cloves to a saucepan. Cover with the oil and add the rosemary sprig.

Bring to a low simmer and cook the garlic until soft and golden brown, about 15 minutes, stirring frequently.

Allow the garlic and oil to cool slightly. Remove the rosemary.

Add the garlic cloves to a food processor along with a few tablespoons of oil. Reserve the rest of the oil.

Blend until the garlic is very smooth. Season with salt and blend once more.

Add the spread to a jar. Top with the remaining garlic oil from the cooking process.

Store in the fridge for up to 1 month. Use for any application you like.