From Show #101, it's a great addition to all sorts of dishes and it's easier than you think.

Ingredients:

1 pound whole garlic heads

1/2 cup extra virgin cold pressed olive oil

french sea salt, to taste

freshly ground pepper, to taste

mixed herbs (optional)

Method:

Preheat the oven to 375°F. Peel the outermost layers of skin off the heads of garlic. Cut off the top one-third of the heads to open the cloves. Save the small pieces of garlic for another use. Put the heads, cut sides up, in a small baking dish and pour the olive oil over them. Season with salt, pepper and optional herbs.

Cover tightly with foil or lid, place in the oven, and roast until about three-fourths cooked, about 45 minutes. Uncover and return to the oven until the cloves begin to pop out of their skins and brown, about 15 minutes. Let cool.

When cool enough to handle easily, squeeze the roasted garlic into a small bowl. Press against the skins very well to get out all the sweet roasted garlic you can. Add the oil from the baking dish and mix well until a paste forms.

Store, tightly covered, in the refrigerator, for up to 1 week.