Galaxy5 and PROSA have hit it on the head. Every week I roast a batch of 5-6 bulbs of garlic: Cut the tips of each clove off (leaving the bulb intact) and pour olive oil into each bulb. 350 for 15 minutes or so, until golden brown on the top. Then I cool it for 5-10 minutes and just squeeze out each clove. Then I mash it up with a sharp knife, adding finely chopped basil and multi-color cracked pepper. Work it into a nice paste, and refrigerate it for use in any recipe over the next couple of days, or just spread it on good bread (sesame ficelle works for me) and eat it all in one sitting. Break out the Merlot or Cabernet for that!
"The deeper you go, the higher you fly. The higher you fly, the deeper you go."