Oil and Vinegar

1. Add the garlic paste to a glass gar with an airtight lid.

2. Fill the jar with white vinegar until it saturates approximately 1/3 of the garlic paste. The acidity of the vinegar will act as a preservative.

3. Fill the jar with extra virgin olive or soybean oil until the remainder of the garlic paste is covered.

4. Place the lid on the jar and shake well.

5. Stick an adhesive label on the jar and write an expiration date of 9 months in the future, using a permanent marker.

6. Store the jar of garlic paste in the refrigerator. Do not store the jar out of the refrigerator, as the combination of oil and garlic in room temperatures can create botulism.

Freezing

1. Force the paste into the cavities of a mini ice cube tray, using a rubber spatula. Wait at least 15 minutes after making the paste to put in the ice cube tray so the flavors and nutritional properties ignited by crushing the garlic have time to fully develop.

2. Place the trays in the freezer for 8 hours.

3. Crack the trays and empty the garlic cubes into a plastic freezer bag. Each cube will be the equivalent of one garlic clove.

4. Write an expiration date of 9 months in the future on the bag.