Fill quart-sized freezer containers three-fourths full of peeled garlic, then pour olive oil over the cloves until just covered, suggests Rona Lewis, a fitness coach, gourmet chef and "Does This Cookbook Make Me Look Fat?" author. Place the garlic straight into the freezer. Defrost a bulb at a time.
"They look a touch more translucent after freezing but taste just the same," Lewis says. A bonus: garlic-infused olive oil that you can use in any recipe from spaghetti sauce to pesto.