Preheat oven to 375°F/190°C  

In a large saucepan, pour olive oil/butter, water, milk, and salt and place over high heat. When the mixture comes to a boil, remove it from the heat immediately and stir in the Tapioca flour and minced garlic until it becomes smooth. Set it aside to rest for 10 to 15 minutes.

Stir in the freshly grated parmesan cheese and beaten eggs into the tapioca mixture until it becomes well combined. The mixture will be chunky like cottage cheese. Drop rounded, ¼ cup sized balls of the mixture onto a greased cupcake pan or baking sheet.

Bake in preheated oven until the tops are lightly browned, about 15 to 20 minutes.