Simmer unpeeled garlic cloves in lightly salted water for 20 – 25 min. until soft.
Drain and allow to cool. Peel the garlic cloves, cutting away the hard root ends and any discolored areas. Mash with a fork to a smooth, sticky paste.
Stir in the oil and season with salt and pepper. Pour into a jar and seal tightly. The puree will keep in the refrigerator for 4 or 5 days.
It can also be frozen in an ice cube tray. The garlic puree is a great accompaniment to cold meats and cold cuts. It is also great as a toast spread or under poached eggs or scrambled eggs.
