Preparation

• Put the cloves in a large bowl. Pour 2 cups hot tap water over the cloves and agitate with a wooden spoon or metal whisk for 1 minute to help loosen the cloves’ skins. Drain off the water. Peel the skins off the garlic and cut off any tough stem ends.
• Put the peeled garlic in a small pot. Add enough oil to completely cover the garlic, about 1-1/4 cups in a 6-inch pot. Set the pot over low to medium-low heat and bring to a simmer. The oil should remain at around 210°F (no higher than 220°F), hot enough so that the oil bubbles gently. If the oil gets too hot and the garlic appears to be frying or browning, remove the pot from the heat for 1 or 2 min. The garlic will turn almost fully translucent as it cooks. After about 35 min. of total cooking time, some of the translucency will begin to recede to a dull, opaque color and the cloves will be soft enough to easily split with a spoon. If the cloves are still firm, continue cooking gently until the garlic reaches this desired doneness. Remove the pot from the heat and let cool.
• Transfer the cloves and oil into separate airtight containers. Store each in the refrigerator for up to a week.