Think of this as a “twofer”: You get meltingly tender cloves of garlic for garnishing, adding to sauces, or spreading on toast, as well as a richly flavored oil for drizzling on bread, tossing with pasta, or using in vinaigrettes and mayonnaise.

If using the oven, preheat it to 225°F. Peel and trim:

Place the cloves in a baking dish or small saucepan and add:

Place the baking dish in the oven, or bring the saucepan to the barest simmer (about 200°F) over medium heat and reduce the heat to gently poach the garlic (small bubbles may form, but they should not percolate on the surface of the oil). Cook for 1 hour, or until very tender. Use immediately, or let cool, transfer to a covered container (making sure the garlic stays submerged) and refrigerate for up to 1 month.