All great ideas and comments, remember there is a Botulism toxicity issue with storing garlic in oil.
According to both government and other sources
It is best to throw away any leftover home-made garlic-in-oil.
If you decide to store it, make sure it goes into the refrigerator right away, and use it within a week.
Never store garlic-in-oil at room temperature.
Incidentally, another danger associated with garlic is potential botulism contamination--in 1989 the FDA banned certain garlic-in-oil mixes for that reason. The problem is that when you chop up fresh produce and cover it in oil, you're giving anaerobic Clostridium botulinum bacteria a good growing environment. Some claim roasting the garlic first eliminates this danger, but I've seen conflicting arguments on that score--better not to risk it.
Garlic bulbs grow underground. Clostridium Botulinum is a bacteria found in most soil so it’s always on root vegetables. Usually, the bacteria is killed when the root or bulb is removed from the soil and exposed to the air. Cooking also kills the bacteria which is why canned vegetables always say, “heat to a boil” on the instructions.
The toxic situation occurs when you put fresh garlic in oil and keep it at room temperature. You see bacteria are anerobic meaning they thrive in an airless environment. Oil is a perfect airless environment. The warmer bacteria are, the more they proliferate. So room temperature rather than refrigeration means a population boom for the microscopic critters.
To be safe, a garlic and oil mixture, has to be refrigerated AND it has to have some acid agent like citric or phosphoric acid added.
I don’t know if you’ve tried garlic infused olive oil, but it’s to die for. I’m so glad I learned this about garlic oil because I’m really into the cooking thing. I might have tried making my own garlic oil and really died!
SO all that being said I likewise roast multiple heads low, and slow, let them rest for about 10 min, cool them on parchment in the freezer until cold then process them, add a Spanish evo citric acid and sea salt to help preserve and "cap" with evo, store real cold, I’ve had this mixture stored for a couple of weeks with no ill effects.