Summary

Ingredients

• 1 bulb garlic
• 50 ml olive oil
• 0.5 teaspoon ½ black pepper
• 0.5 teaspoon ½ salt

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Instructions

1. Wrap the whole tuber in some aluminum foil and place it on the grill for about 1/2 hour. Turn every now and then. When the tuber is soft to the touch, remove it from the grill and press each clove into a glass with the remaining ingredients (but do not mash it!). The garlic should get into the oil as hot as possible, so it is time to `suffer`.
2. Mix the whole thing well (best is a glass with a screw cap that you shake briefly and vigorously) and let it steep for a few minutes.
3. The garlic can be eaten straight out of the glass (it is no longer spicy at all), or you can crush a toe on a piece of baguette (or similar).