It's convenient to make this recipe in advance: Garlic pickled in rosemary oil.

Japanese garlic is a little expensive, but it's sweet and delicious.
You don't want to buy it and then have it go to waste without being able to use it all.
I usually chop it finely and pickle it in oil, but you can also store it whole like this for a variety of purposes.
*Please see the subtitles for more detailed explanation.
Ingredients
5-6 bunches of garlic *about 300g when peeled
3 sprigs of rosemary
Extra virgin olive oil *regular olive oil or salad oil can also be used depending on the purpose
Salt, vinegar