Combine the peeled garlic cloves and olive oil in a food processor. Pulse until the cloves are chopped, but stop before they turn into a paste.
Scoop out one teaspoon of the mixture at a time and transfer to a baking sheet. Freeze for a couple of hours before putting the teaspoons in a freezer bag. Store for up to 3 months.
When you want to use the frozen garlic, transfer the desired amount directly from the freezer to the dish. Do not thaw.
Garlic stored in oil at room temp can promote the growth of the bacterium that causes Botulism, a serious foodborne illness. To avoid this situation, freeze minced garlic that is mixed with oil right away.
Do not keep garlic and oil at room temperature for long periods of time.