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Preheat: Preheat the oven to 120°C/ 250°F
Prep garlic: Peel the garlic by breaking the cloves away and placing them into a heatproof bowl. Submerge in boiling hot water for 5 minutes and drain. The skin will become loose and easy to peel away.
Bake garlic: Place the garlic cloves into an ovenproof dish and fully submerge in olive oil. It's important the garlic is fully submerged in the olive oil so it does not burn. Bake for 1 hour or until the garlic has browned in colour.
Blend: Place all ingredients into glass container or jug that is just wide enough to fit an immersion blender. Using an immersion blender, blend all ingredients together being careful to not move the blender up and down. Once the ingredients begin to emulsify, move the blender up and down while slowly incorporating all of the oil. Continue until you have a thick consistency.
Store: Store in an airtight container or jar in the fridge for up to 2 weeks.