Heat ¼ cup of the oil in a frying pan over medium heat. Add the garlic cloves and sauté 1 min with stirring. Be careful not to burn the garlic.
Add the rest of the olive oil and turn down the heat to medium-low. Cook for 2-3 min with stirring.
Remove from the heat and let the oil cool down in the pan. This allows the oil to infuse further.
Once the oil has cooled down, filter through a fine strainer. Put the oil in a closed container and refrigerate immediately. At this point you can discard the garlic. Keep the oil container in the refrigerator.
This oil keeps for 2 weeks in the refrigerator. When cold, the oil will solidify. Simply get it out of the fridge 15 min before you need it, it will be back to normal in no time.
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