Start by turning on your sous vide so you reach the desired temperature (87 degrees Celsius (189 degrees Fahrenheit)). It's high, so add hot or nearly boiling water to your container.

Cut the top off the whole clove and ensure there are no impurities/dirt on them.

Put it in a canning jar that you can seal tightly.

Cover with olive oil and seal the jar.

Ensure the jar doesn't slip around - I placed it in a bowl so the top was just above the water.

Cook for 6 hours and cool the jar quickly afterward - for example, in ice water or directly in the freezer (take it out after 1 hour - it shouldn't be frozen:-)).

Refrigerate them and eat them on a good piece of sourdough bread/bread for example with tapas or as I did: together with a piece of hot-smoked salmon.