In a sauce pan add the garlic and olive oil. Turn on medium low and watch the pan. Once you start to see small baby air bubbles come up like a glass of champagne does, this is the sign you are at the hottest temperature, you don’t want to overcook the oil, stir gently.

Turn the heat down to low and let it sit for 1-2 hours. Every stove is different especially at low temp. Come back and stir occasionally, while stirring lift up the cloves from the oil. You want to see the cloves turn a light brown and they should mash with a gentle push of a fork when done.

Carefully use an emersion blender to mash the garlic into a fine paste. Add a touch of salt and pepper if you'd like. I'll keep the mixture out on the counter covered for two to three days. After that it goes in the fridge for up to a month.