For the garlic in oil, first peel the garlic and chop it very finely.
Pour into small sterilized preserving jars, e.g. empty pesto jars, and fill with vegetable oil that can be heated well, e.g. sunflower or rapeseed oil.
Seal jar tightly and store garlic in oil in the refrigerator.
This way you always have peeled and chopped garlic handy and only have to struggle with peeling it once.