We keep soft, sweet, slow-cooked garlic cloves on hand at all of my restaurants, but I also like to have a jar in my refrigerator at home to smash on grilled bread or to thicken and flavor a sauce or dressing. The garlic oil can be used for flavoring vinaigrettes or searing fish and meat.
MAKES 1 CUP
30 garlic cloves, peeled
1 cup extra-virgin olive oil, or as needed
Remove the stem ends of the garlic cloves. Put the garlic in a small heavy saucepan and cover it with the oil (you may need to add a little more oil to cover the garlic completely). Bring to a simmer over very low heat and cook gently for 1 hour (make sure that the oil does not boil), until the garlic is fork-tender. Remove from the heat and let cool completely.
Transfer the garlic and oil to a clean glass jar with a lid. Store in the refrigerator for up to 1 month.