10 heads of garlic
2 cups of olive oil
Break apart all the heads of garlic into individual cloves. Discard all the papery bits.
Peeling the many garlic cloves is essential, and is made exponentially easier if you microwave them in a microwave safe bowl for about 40 seconds on high.
After the cloves are peeled, place them in a small saucepan, add the oil and set the temperature to the lowest setting.
Set a timer for 1 hour and walk away, checking in on the pan every 15-20 minutes. Don’t leave saucepans of hot oil left completely unattended.
After an hour turn off your stove and remove the pan of oil and garlic from the heat. The garlic should be almost completely translucent and soft at this point.
Let the mixture sit until completely cool, about another hour or so.
Separate the oil and garlic, but be sure to keep both.
Store the garlic and oil in jars in the fridge.
You now have garlic confit and garlic flavored olive oil.
Use them in salads, with steak, smear the cloves on toast, or wherever else you desire.