Break apart all of the garlic cloves, and make sure you have an ice cube tray handy.

Peel each of the cloves. I cut off the bottom end and lightly smash the clove with the flat side of a chef’s knife. The paper coat will release easier.

Finely dice the garlic.

Scoop the diced garlic into an ice cube tray, and lightly press in with your fingers. Poor olive oil over the top to fill.

Freeze the tray. Once frozen use a knife to edge out the cubes. Store them in a freezer bag for up to a year (if they last that long).