This infused oil will be a wonderful addition to your kitchen. Don't peel the garlic skin off before blanching! All the good stuff is in the skin. You can keep topping up the oil as you use it. Be sure to make sure all of the garlic bulbs are beneath the surface of the oil as the bulbs in touch with the air may go mouldy.

The quantities depend on your infusion vessel rather than the proportions of garlic to oil. The more oil, the less strong, the less oil the more strong the oil. Also the longer you leave it to infuse, the stronger the oil. There is no time limit to how long you can leave this to infuse. You can start using it straight away - this will be quite weak. You'll start noticing some garlicky taste after about a week and it will become stronger after that. Once decanted out into another container, again, there is no real limit to how long you can keep it. Mine doesn't last long as I use it in almost everything hot or cold.

I use fermentation crocks to do the infusion as they are dark and keep the mixture cool. However if you only have a glass jar, use that and keep it in a cool dark place.