Step 1

Separate cloves from garlic heads, removing as much paper as possible from the cloves.

Step 2

Boil the cloves in rapidly boiling water for 20 seconds. Then transfer cloves to cold water to stop the cooking.

Step 3

Cut off the root ends from each clove and peel each clove. The outer layer should pop off easily.

Step 4

Place peeled cloves in a small pot and cover cloves with olive oil.

Step 5

Gently cook cloves over low heat in oil. Never let the oil get above 210 degrees F. Try to keep it around that temperature for 40 minutes.

Step 6

Remove garlic from heat and let cool in the oil for 20 minutes until oil is almost room temperature.

Step 7

Use cloves immediately or store in an airtight container in the fridge for weeks.