1 cup peeled garlic cloves (45 cloves or so)
About 2 cups canola oil
Cut off and discard the root ends of the garlic cloves. Add the cloves to a small saucepan and add enough oil to cover them by about 1 inch.
Place the saucepan over medium-low heat. The cloves should cook gently: small bubbles will come up through the oil, but the bubbles should not break the surface. Adjust the heat as necessary and move the pan to one side 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. Remove the saucepan from the heat and allow the garlic to cool in the oil.
Refrigerate the garlic, submerged in the oil, for up to a month.