In a small saucepan, combine the oil and garlic cloves. Set over medium-low heat so the oil heats up slowly. The garlic will start to sizzle after 10-15 minutes. Continue to cook the garlic until it turns golden brown, about 30-40 minutes longer. Remember: keep the heat low so it doesn't turn dark brown or get a hard outer layer.

Remove from heat and let it sit at room temperature for 1-2 hours (up to 24). Strain the cloves from the oil and store separately in the refrigerator. Let the oil come to room temperature before using.