Prepare ingredients.

Thinly slice the root end of each garlic clove.

In a heavy bottomed saucepan, combine garlic cloves, red pepper and oil.

Place diffuser under pan on burner.

Cook garlic on low heat. The garlic should not color or fry in any way. small bubble may rise from the garlic but it should not come anywhere close to a boil!

Garlic is ready when it is totally soft and a fork pierces it easily.

Let cool and keep in a glass container with a lid.

The garlic is soft, nutty, creamy and mild. It can be spread over bruschetta or mixed into dips. Use the oil to sauté veggies. Whatever need a subtle, sweet hit of garlic. You can also play with the oil to change the flavors . Perhaps half olive oil and half refined coconut oil! Lasts at least a week in the fridge.