- 6 heads garlic
- ½ cup olive oil
- Preheat the oven to 350 degrees.
- Pull the garlic heads apart. Combine the garlic cloves with the olive oil in a baking pan, spreading them out to form a single layer.
- Place them in the preheated oven and roast them for about 30 minutes, or until the garlic is very tender.
- Remove them from the oven and allow to cool.
- When the garlic is cool enough to handle, using your fingertips, push the soft garlic pulp from the skins. Place the pulp in the small bowl of a food processor fitted with the metal blade and process to a smooth purée.
- Transfer it to a nonreactive container.
- Cover and refrigerate it for up to 1 week, or freeze for up to 3 months.