Make sure you leave time to thaw it out if you want to use it as salad dressing(or any other application where you won't be further cooking it) because it gels up when cold. You can also mince garlic and leave it in a jar w/ the oil for a few days.....i have never actually made it this way.

i LOVE this!! I usually do two whole heads of garlic though... cause we eat it all afterwards quickly lol. Enough olive oil to cover and simmer VERY low (otherwise it burns easily and smells like hell for about a week.) Once it coold enough, we just mash the garlic over french bread and eat it :D and i save the oil for cooking or salads. Its my FAV on salads with basalmic vinegar.

you can also check for doneness by poking it with a fork. The fork should go through it like butter the clove will be so soft.

ohohoh... i just harvested my garlic... about 20 heads of delicious vampire repelant...

One of my favorite garlic infused oils is what some refer to as Garlic Won-Ton Oil. It adds a wonderful and mysterious flavor to soup/noodle dishes- even Ramen noodles. It is similar to some of the recipes already kindly posted, but has some subtle differences. This is a seasoning oil only, but I assure you it is well worth the trouble.

One medium head of garlic
any good quality vegetable oil (I use canola)

Peel but do not crush the garlic cloves. Dice the garlic in small diced pieces, about 1/8" cubes, as uniformly as possible. The sharp flat edges are important for uniform roasting, which is also why you must not crush the cloves.

Place the diced garlic in an unheated saucepan large enough to accommodate a single layer of the garlic. Cover the garlic with oil using 1/2 c to 1 c of oil, more or less to taste. Place on burner and bring up to temp on low heat just until it begins to bubble and try to keep it at that temp if you can. Lower heat is better than too high! You want a slow, deep roast... so be patient. Stirring the garlic as it roasts every minute or so is also beneficial.

When the garlic just begins to turn a light amber color, remove from heat immediately- it will continue to develop until it cools down in the pan. You really want to have eliminated most of the water in the garlic which is key for storing. While still warm, pour the whole contents into a jar with a tight fitting lid. Store in refrigerator and will keep fine for a year.

Uses: Cook some udon or any noodles in a broth of your choice, maybe add some veggies or whatever you're into. Add a drizzle of this seasoning oil just prior to serving. The aroma and flavor will transport you to another place- exotic and yet, familiar.
That's really the only thing I use this seasoning oil for... soups, noodles and broths. It's soooo worth the effort, even so. Of course, by all means experiment with adding chili flakes, Asian 5 Spice Powder- I've even added Kaffir lime leaves (all dried).

And if you have a food processor and your grocer sells won-ton skins- it's as fast as making a simple salad. Oooh, anyone have a favorite won-ton filling recipe?