Place the cloves and oil in a small saucepan. The oil should cover the cloves by about an inch.

Place the saucepan on a diffuser over medium-low heat.  Cook the cloves gently, stirring occasionally, for about 40 minutes or until the cloves are completely tender when pierced with the tip of a knife. (Very small bubbles will come up through the oil, but the bubbles should not break the surface. Adjust the heat as necessary if the cloves are cooking too quickly.) Remove the saucepan from the heat and allow the cloves to cool in the oil. Refrigerate the garlic, submerged in oil, for up to one month. Enjoy!