2 bulbs of garlic, the cloves separated and peeled (about 1 cup)
7-8 cups olive oil, divided
8 rosemary sprigs
In a large pot, combine the cloves and 2 cups of the oil. Heat over medium-high heat just until the cloves start to sizzle. Turn off the heat to low and cook for another 20 minutes; stirring often. You want the cloves soft when you pierce it with a knife.
Divide the garlic cloves among the 4 bottles. Add 2 rosemary sprigs to each bottle. Using a funnel, divide the garlic-infused oil among the 4 bottles. Top with remaining olive oil.