15 to 20 cloves of garlic, peeled and left whole (or more, if desired)
6 kalamata olives
1 to 2 cups olive oil (depending on the size of your skillet)
1/2 teaspoon salt
1 sprig fresh rosemary
minced parsley (garnish)
flaky sea salt (garnish)
Place the garlic cloves and olives in a single layer in the bottom of a skillet. Pour enough olive oil to cover them completely, then sprinkle over the salt and add the rosemary sprig. Place over medium-low heat and bring to a gentle simmer, then turn heat as low as possible and barely simmer for 45 to 60 minutes, until the garlic is soft and spreadable. Serve with slices of baguette or crackers, topped with parsley and a pinch of flaky sea salt.