• Slice off the top ¼–½ inch of each garlic bulb to expose the cloves (no need to peel the outer papery skin).
• Place the bulbs cut-side up in a square piece of foil large enough to completely wrap up the garlic bulb.
• Drizzle each with about ½ tablespoon olive oil, ensuring it seeps into the cloves. Sprinkle with salt and any optional herbs or flakes. Twist and close foil to seal completely.
• Place in a 400 degree preheated oven and bake for 30 minutes, check for doneness, the cloves should feel soft when pressed
• Continue cooking and checking ever 10 minutes until it’s soft. Remove from oven and allow to cool, open foil carefully saving any oils.
• Gently squeeze out each garlic clove and smash with a fork
• Place in a small dish and add the saved oil from the foil packets. Blend well.  You could also add just a pinch of salt. 

To Store Garlic

• After roasting and making your garlic paste, you can place it in a small leakproof container and cover with additional olive oil.  This will store in the fridge for about 2 weeks.

To Roast Garlic in a Clay Garlic Roaster

• Fill a sink or large bowl with water and submerge both the base and lid of the clay roaster for 15–30 minutes. This soaks the porous clay, creating steam during roasting and preventing cracks. Drain and pat dry.
• Slice off the top ¼–½ inch of each garlic bulb to expose the cloves (no need to peel the outer papery skin). Place the bulbs cut-side up in the roaster base. Drizzle each with about ½ tablespoon olive oil, ensuring it seeps into the cloves. Sprinkle with salt and any optional herbs or flakes.
• Fit the lid snugly on the base. For best results, place the roaster on a baking sheet and into a cold oven (do not preheat—this gradual heating protects the clay). Set the oven to 350°F (175°C). Roast for 45–90 minutes, depending on bulb size and desired caramelization