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Smash and peel cloves of garlic. transfer to a medium pot, add oil, and heat over medium-low until bubbles form around garlic, 3 minutes. Let cool 10 minutes, reducing heat to low if garlic begins to brown. Remove from heat and let cool to room temperature, 45 minutes. To store, refrigerate garlic and oil in an airtight container, up to 1 week.
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