In a small saucepan, combine the olive oil, smashed garlic, rosemary, thyme, parsley, and red pepper flakes if using.

Heat the mixture over low heat for about 5-10 minutes, allowing the flavors to infuse without boiling.

Remove from heat and let it cool to room temperature.

Once cooled, strain the oil through a fine mesh sieve into a glass jar, discarding the solids.

Seal the jar and store in the refrigerator for up to 2 weeks.