1 cup peeled garlic cloves
about 2 cups coconut oil or ghee
Cut off and discard the root ends of the garlic cloves. Put the cloves in a small saucepan and add enough oil to cover them by about 1 inch – none of the garlic cloves should be poking through the oil.
Set the saucepan on a diffuser over medium-low heat.
(What normal person has a diffuser?! I don’t, so I just put the saucepan straight on the burner.)
The garlic should cook gently. Very small bubbles will come up through the oil, but the bubbles should not break the surface. Adjust the heat as necessary and/or move the pan to one side of the diffuser if it is cooking too quickly. Cook the garlic for about 40 minutes, stirring every 5 minutes or so, until the cloves are completely tender when pierced with the tip of a knife. Remove the saucepan from the heat and allow the garlic to cool in the oil.
Refrigerate the garlic in a covered container, submerged in the oil, for up to one week.
Photo courtesy flickr