the freezer? yes. i got tired of my batches of unpredictable "cyanotic-looking" garlic. depending on several factors, garlic may turn light green or blue in a [safe to eat] chemical reaction. this process usually takes place about 1/2 hour after it has been made, so far as i've noted. freezing your batch prevents this from happening though you have to freeze it right after you've made the paste. while nothing will happen to you if you eat this funky coloured garlic, it doesn't sit well with me — garlic should be white, not green or blue.
storing garlic in oil in the fridge, over long periods of time, can also be "iffy" in that it can harbor bacteria which have the potential to colonize over time. storing the garlic paste in oil in the freezer is safer and does not leave you with a block of ice — the finished paste does not freeze completely solid and is quite amenable to being taken from, and used, on the spot.
a staple item for many kitchens, this easy to make paste can be stored for a good while and save you time while cooking.
2 large bulbs garlic, peeled and cleaned up
olive or vegetable oil [extra V oil is too strong; don't use it]
peel and clean up all the cloves of garlic. slice them in half and remove any germ stems that are growing (the green part in the center); if you have young garlic you won't need to do this.
place the garlic in either a food processor or a sharp bladed blender and process until the garlic is broken up. add 1 to 2 tsp of salt to help it from sticking.
add 1/2 c of oil in 2 additions and process the garlic to the point you like it.
place the garlic mixture in a VERY CLEAN (sterilized) glass jar. add more oil to make a runny type paste. stir with an extremely clean spoon or knife.
note that any water introduced to the paste will potentially spoil the paste, so make sure all is very clean and dry.
store in either the fridge, if you don't mind the garlic turning colour (if it happens), or in the freezer.
the paste will be good for a few months.