Wrap 4 bulbs of garlic in aluminum foil and place on a baking sheet. Bake in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 1 hour. Remove the garlic from the foil and let cool down a little. Peel the toes or push them out of the shell. Strain the garlic through a sieve and mix with the oil to a cream. Season to taste with salt and pepper. Fill into two prepared 125 ml glasses and close tightly. Shelf life approx. 6 months. Tastes very good on fresh baguette. Sufficient for grilling.
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