Slow-Cooked Garlic (in Oil)
- 1 to 2 large bulbs garlic, about 3 oz. each, separated into cloves
- 1 to 2 cups extra-virgin olive oil, or grapeseed or canola oil
Put the cloves in a large bowl. Pour 2 cups hot tap water over the cloves and agitate with a wooden spoon or metal whisk for 1 minute to help loosen the cloves’ skins. Drain off the water. Peel the skins off the garlic and cut off any tough stem ends. Put the peeled garlic in a small pot. Add en...