When garlic’s positive effects on our health and the tastiness of our meals clash with the negative and bothersome outcomes of consuming it, a dilemma arises. However, there is a solution, garlic paste!

Tiny cloves of sweet and flavorful garlic are combined with olive oil to create a tasty garlic paste without the typical strong odour. A digestible pulp that is delicious, fragrant without any harshness, and convenient as it is always available in a jar for easy use. Perfect for preparing various dishes, including vegetable and meat dishes, as well as in dressings, sauces, dips, and garlic bread. A single spoonful is sufficient for a fantastic outcome!

Ingredients

• Garlic cloves
• Olive oil
• Salt
• Seed oil for the jar

Preparation

Bake the garlic heads in the oven at 180-200 C for about an hour. You can also wrap the garlic heads in parchment paper to avoid the strong smell they give off while roasting, especially in winter when the windows are closed. Once they cool down, they are very easy to peel. Just squeeze the edge of each clove and it slides off and comes out whole.

Place the skinned cloves in a blender along with olive oil and a pinch of salt, then blend until smooth.

You are free to melt them to your heart’s content. Not too much, like in the first picture…or until creamy, like in the second picture. Place the pulp in jars, top with seed oil instead of olive oil as it will solidify in the refrigerator, and refrigerate.

Enjoy!

Nanà