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curtdusoleil
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If you can find prepeeled garlic, use it for this recipe. Two heads of garlic yield about 30 cloves. Use a small, deep saucepan to ensure that the garlic is submerged; don't worry if the garlic floats as it cooks. For food safety reasons, use a clean spoon when dipping into the cooked garlic and oil, and store the cooked garlic separately from the oil. Stir the confit into mashed potatoes or pasta, spread it on bread for sandwiches, or puree it into dips or dressings.
Combine oil and garlic in small saucepan (garlic should be just submerged. If not, add extra oil to cover). Bring to bare simmer over medium-low heat. Reduce heat to low so tiny bubbles surround garlic, but garlic is not actively frying. Continue to cook, stirring occasionally, until garlic is soft and pale tan, 30 to 35 minutes longer. (Garlic should be soft enough to smear on plate with back of spoon.)
Off heat, let garlic cool in oil for at least 15 minutes (garlic will darken slightly as it cools). Using slotted spoon, transfer garlic to airtight container. Strain oil through fine-mesh strainer into separate airtight container and reserve for another use. (Once completely cooled, refrigerate garlic for up to 1 week or freeze for up to 6 months. Refrigerate oil for up to 4 days or freeze for up to 6 months.)