Bring the water to a boil in a medium saucepan, remove from the heat, add the garlic, stir to submerge and let sit until the garlic skins are softened and cool enough to handle, about 45 minutes.

Strain the garlic, remove the skins, and cut off the hard root where the clove was attached to the head. Place the garlic, vegetable oil, and extra virgin olive oil in a medium saucepan; bring to a gentle simmer over a medium-low heat.

Reduce the heat to low and maintain a very gentle simmer (it may be necessary to slide the pan to the edge of the burner). Simmer until the cloves are golden and very soft when pressed with a fork, 40 to 50 minutes let cool for 30 minutes.

Transfer the cooled garlic to a sieve to drain, reserving the oil, then put the garlic in a food processor and pur?e until smooth, scraping down the sides now and then.

Store the puree and the oil separately in the refrigerator the pur?e will keep in the fridge for up to 1 week, the oil about the same, they never seem to last 3 days in our house though I think we like them too much