Turn the oven to 275°F and arrange a rack in the middle. Place the garlic cloves in a small pan or pot or baking dish and cover with the oil (the garlic cloves should be fully submerged).
Cover the pan or baking dish, place it in the oven, and slow roast until the garlic is easily smashed with the back of a fork, at least 90 and up to 120 minutes. Very carefully remove the pan or baking dish and let cool completely. Once cool, place in a clean glass jar and store refrigerated until ready to use.Note: The Roasted Garlic Oil can be made up to seven days ahead of time. Store refrigerated in an airtight container until ready to use if it has solidified, set it at room temperature for the oil to liquify. Makes 1 cup Roasted Garlic Oil.Safety: While garlic confit is generally safe, there's a small risk of botulism since garlic stored in oil creates a low-oxygen environment where bacteria can thrive. Cooking the garlic well and refrigerating it below 38°F significantly lowers the risk. Be sure to eat within a week to stay on the safe side!Photo Credit: Photo of garlic field and garlic stalks courtesy California Grown by James Collier; all other photos by Team Salt & Wind Travel