Put the 1 cup of garlic cloves into a small pot or pan, and add enough olive oil to cover them. 1 1/2 cups of olive oil worked for me, but you may need more or less depending on the size and shape of your pot or pan.
Put the pan on the stove over very low heat. I use my stove’s smallest burner with the flame as small as it will go.
Cook, stirring every 10 minutes or so, for 50-60 minutes or until the cloves are very soft and lightly golden-brown. The oil may bubble slightly on the garlic during this time, but if the oil is spitting or boiling, your heat is too high.
Allow to cool, then strain the oil into an airtight refrigerator-safe container.
Transfer the garlic cloves into a bowl. Technically, they’re done at this point, and you can use them as-is if you like.
Optionally (but recommended), smash the garlic cloves with a fork and mix in salt to taste. The resulting chunky paste is amazing on pizzas.
