Place the garlic in a Butter Warmer, or the smallest Saucepan you have. Add olive oil and then heat over medium-low heat until the first bubbles appear.

Turn the heat to low to stop it from bubbling. If it continues to bubble, place a Frying Pan under the Saucepan to diffuse the heat.

Cook until the garlic is very soft, about 40 minutes.

Cool the confit to room temperature, then transfer to a clean jar. Store in the refrigerator for up to two weeks.

Use the garlic cloves on top of toasted bread, in pasta sauces, in soups, or in mashed potatoes. Use the garlic oil in salad dressings, as dips for bread, or as a flavored cooking oil.