Garlic and Olive Oil Paste

2 pounds fresh garlic
2 cups sea salt
2 cups extra-virgin olive oil

With your hands , separate garlic bulbs into individual cloves. Use the flat side of a chef’s knife and press down on each clove to separate the garlic from the paper. The paper should peel away easily. Put all the cloves into a food processor and pulse until the garlic is coarsely chopped. Add the salt and process for 30 seconds. While motor is running slowly, add the olive oil through the feed tube until a paste-like consistency is formed.

Transfer the paste to a clean sterilized jars; cap them and place the jars in the refrigerator.

Servings: 4