Peel the garlic

• Detach the cloves from the root and stem.
• Put the cloves in a cocktail shaker with a pint glass and shake hard until the skins come off.
• Collect the clean peeled cloves.

Confit in olive oil

• Place the peeled cloves in an oven-safe pot and submerge them completely in olive oil.
• Bake at 240 °F (about 115 °C) until the cloves are soft and spreadable.

Strain and bottle the oil

• Strain the oil through a sieve into a bottle.
• Label the bottle: it is garlic-infused olive oil, reusable as you like.

Make the garlic paste

• Keep the confit cloves in the fridge as they are, or blend them into a paste.
• Season with salt and blend until ultra creamy.
• Store in the fridge for up to a month.