Garlic Puree

Directions

1. 1
   Separate the heads into cloves, leave the cloves in their papery husks, and simmer in a pan of water seasoned with 1 teaspoon salt for 30 to 40 minutes, or until very, very soft.
2. 2
   Drain, then put through a food mill to extract the soft pulp from the skins.
3. 3
   Season the puree with a touch of salt and mix in the oil.
4. 4
   Put in a jar and refrigerate until needed.
5. 5
   It will last several weeks, or longer if you cover the top with a thin film of olive oil.