Peel the fresh garlic cloves. You can gently crack them with the flat side of your knife to loosen the skins if desired, but do not smash the garlic. You want to keep the cloves whole and intact. If using pre-peeled garlic, you can skip this step.

Add the garlic and the oil to the saucepan and cook on low. You need enough olive oil to cover the garlic cloves completely. Keep an eye on the oil - it should barely be bubbling. If there are too many bubbles, you are frying the garlic and the heat needs to be reduced immediately. After 30 minutes, pull one clove out and test it. It should be soft throughout.

Remove the garlic to a glass container and pour the cooking oil over the top. The garlic needs to be completely submerged in its oil. Once cooled, cover and store in the refrigerator for up to 1-2 weeks.