Peel the garlic and puree with the salt. Fill into jars with screw caps and cover with olive oil so that the garlic will stick. Store in the dark. After about 2 days, the mass turns green due to the salt, this is normal. Store opened jars in the refrigerator.
1/2 teaspoon of the paste is roughly equivalent to a clove of garlic. Always season the dishes with salt at the very end. A delicious side dish for steak for real garlic fans.
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