1½ cups (170 grams, or about 5 heads’ worth) peeled garlic cloves
1 to 1½ cups (240 to 360 ml) mild-flavored extra-virgin olive oil, plus more as needed
Directions
Add the garlic to a small, heavy-bottomed saucepan. Pour over enough oil to cover the cloves completely.
Turn the heat to medium-low and cook until a steady stream of tiny bubbles rises to the surface, about 10 minutes. Immediately reduce the heat to its lowest setting and cook at a bare simmer until the cloves are completely tender, 30 to 40 minutes. The garlic might turn golden in some areas but it should not brown. Check every so often to make sure the oil isn’t spitting and getting too hot—if it is, remove the saucepan from the heat for a few moments to cool down, then continue cooking. When it’s done, let cool.
Spoon the garlic into a glass canning jar or other airtight container, then pour the oil over it. To store, close the container tightly and refrigerate for up to 2 weeks, making sure to replenish the oil as needed so the garlic remains covered.