I find using roasted garlic in uncooked recipes, instead of raw, eliminates the harsh flavor raw garlic often imparts. You can either peel all of the garlic yourself or buy pre-peeled garlic in a jar at your local market. Either way works. Place one cup of peeled garlic cloves in a medium sauce pan and cover with XVOO to cover the garlic by ½” . Bring the oil to a slow simmer over low heat. Cover with a lid and simmer for 30 minutes. Remove from heat and cool completely. Store the garlic in the oil in an airtight container and refrigerate. The garlic will keep, covered with oil, for at least two weeks. Use the garlic infused oil to cook with replacing what you take away with fresh XVOO to keep unused garlic totally covered. This is called a Confit (more on that later).
