4 whole heads garlic (firm and not sprouting)
½ cup fruity olive oil

Preheat oven to 300°F.

With a small sharp knife, trim off the stem and the top ¼ inch of the head, exposing a few of the cloves. Peel of the papery out skins without detaching any cloves. Arrange the heads in an ovenproof dish and pour the oil over them. Bake, covered, for ½ hour. Remove the cover and continue to bake until the garlic is golden brown, very soft and sweet, one hour or more.

Cool to room temperature and peel gently (see COOK'S NOTE). (Store in a well sealed container in the refrigerator for up to 2 weeks.)

Makes ½ cup puree of 4 individual heads.

COOK'S NOTE

It is easier to peel the cloves before refrigeration. If you want to serve the heads whole, pour an additional ¼ cup of light olive oil over them, sprinkle with ½ teaspoon salt and ¼ teaspoon freshly ground black pepper. Store covered at room temperature for up to 12 hours before serving.