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Place the oil and the garlic in a medium pot. Cook over low heat low for 20 minutes until the garlic is soft and golden brown. Do not allow the garlic to overbrown, or it will become bitter.
Allow to cool, strain out the garlic cloves, and use the oil in the recipe of your choice. The garlic oil will keep well sealed in the fridge for up to two weeks. The garlic cloves should be refrigerated and used within a few days.