This recipe is a simple way to use up some of our garlic stash from this year and works twofold, giving you garlic infused oil as well as poached garlic cloves.

Add two cups of canola oil to a slow cooker and throw in about 6 heads worth of garlic cloves, peeled. Cook on low for 2 hours then store in a jar in the fridge, using both the garlicy oil and the poached cloves in your cooking. The oil is nice drizzled over warm bread, added to soups, or in place of regular oil in other recipes. The uses are pretty unlimited!