I always plant a small handful of them in the fall and use the greeens like chives next spring. It kills many of them off, but a few survive to make small round single bulbs that can be replanted for big cloves or used as any other garlic.

Then, we also take about a pint of them and immerse in a quart of olive oil...as you use the flavored oil, replace with fresh oil---it seems to stay well-flavored all winter, even though you would think it would get diluted. Many uses, but you should be a fan of it, as olive oil gets rancid quickly...you should be using it regularly to keep fresh.

This is a very late response, but garlic or onions kept or infused in oil give a risk of botulism.
http://www.colostate.edu/Orgs/safefood/NEWSLTR/v2n4s08.html
I use garlic in oil, but I use it within a day and I pickle or grind or blend the garlic with vinegar or lemon. I will fill a jar with peeled garlic and then fill it with a rich, tasty basalmic vinegar. In a week I have a fabulous garlic seasoning. I keep adding vinegar. In about a year I have nice pickled garlic that I will eat or mush up and use in cooking.
-Bob