I previously peeled garlic and put it in EVOO in a glass jar in the fridge. It was great to have around, the EVOO flavorful and the garlic was ready to go when needed. The EVOO would solidify, but would go back to its normal thickness with a few seconds in the microwave or after sitting out a short while.
I tried to slow cook garlic this weekend and got a weird result. I cooked the chunked, peeled garlic for 3 or 4 hours in a 250 oven with lots of EVOO. The garlic was chewy and not very useful, but the EVOO was very garlic-y. I loved it on bread. I stored the oil in the fridge, but after a full day, it has yet to solidify.
My question is why didn't the oil solidify?