Been to Sam's Club, Costco or BJ's and seen those giant jars of peeled Garlic cloves? Are they any good? What do you do with that much garlic? In the New York Times "The Minimalist" has the following advice as far as choosing the right quality and how to use it:

The Love for 50 Cloves of Garlic

But find a good bottle of peeled garlic and you will start using it by the handful. For me it has changed garlic from a seasoning, an aromatic, to a root vegetable, easier to use than onions or potatoes. (And there are the health benefits of garlic, too.) I have become even more addicted than ever to the flavor. I'll chop a clove or two to throw into dishes where I previously wouldn't bother, just because I can. But it's using 20, 30, 50 whole cloves at a time that has really made a difference.

If you assume that whole cloves of garlic are harsh tasting, reassess. Make the garlic braised in oil here, and count yourself as a garlic hater if it doesn't make you faint with pleasure. This is roasted garlic without the nuisance of peeling, grilling or squeezing out the beautiful, buttery mass inside. This is a spread, an ingredient in dips, the basis for dozens of sauces (like the pasta recipe here), a garnish. This is heaven.