1 cup Rouses extra-virgin olive oil
30 garlic cloves, about 3 heads, peeled, root ends trimmed
Place garlic in a small saucepan and add oil just to cover. Bring to a bare simmer—a couple of small bubbles breaking through the surface every 2 to 3 seconds—over low heat. Reduce heat as needed; tiny bubbles should surround the garlic, but it should not be actively frying. Continue to cook, stirring occasionally, until garlic is soft, 30 to 35 minutes longer.
Remove from heat. Let the garlic cool in the oil for at least 15 minutes. Using a slotted spoon, transfer garlic to an airtight container. Refrigerate for up to 1 week or freeze for up to 6 months.
Spread this on sandwiches, stir into mashed potatoes, or slip it under chicken skin before roasting.