Separate garlic cloves and peel
Place peeled garlic in a small, heavy pot or saucepan
Add enough neutral oil (olive oil or a mix) to fully submerge the garlic
Optional: add a pinch of salt and a few sprigs of thyme or rosemary
Heat on the lowest setting until the oil is gently bubbling at the edges (do not boil)
Maintain a very low simmer until cloves are soft and lightly golden, about 45–90 minutes
Turn off heat and let cool in the oil
Transfer garlic and oil to a clean, sterilized jar
Store covered in the refrigerator
Use within 1–2 weeks for best quality
Optional: for longer storage, freeze portions of garlic in oil in small containers or ice cube tray portions