Tonight I'm going to make Bagna Calda ( http://www.food.com/recipe/bagna-cauda-olive-oil-garlic-butter-and-anchovy-sauce-114729 ). I didn't want to ruin my manicure by peeling the garlic today, and I read that it's ok to peel garlic and store it in olive oil in the refrigerator (not room temperature - apparently that could be dangerous), so I peeled them on Wednesday and stored them inside the jar of olive oil, and they've been in the fridge ever since.
I should have photographed this yesterday, because the oil is a bit cloudy today. But you can still see the garlic through the glass.
Thanks Kerri :)