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Heat the olive oil on medium low heat until hot, then add in all the peeled garlic cloves.
Make sure the garlic is submerged, add a little extra olive oil if you need to.
Reduce the heat to low, and cook for about 30-45 minutes until garlic is fork tender.
Remove from heat and store in a jar in the fridge with the olive oil you used in the pan for up to 2-3 weeks.