Step 1

Fill a deep container with water. Using your immersion circulator, heat the water to 190 F.

Step 2

While the water warms, fill a pint-sized jar with whole, peeled garlic cloves. Sprinkle them with sea salt and add a sprig of rosemary. Cover with extra virgin olive oil, allowing 1/2-inch of head space. Seal the jar tightly.

Step 3

Place the jar in the water bath, and allow it to cook sous vide at least 4 and up to 6 hours. Use immediately, or transfer to the fridge and consume within about 2 weeks.