Garlic durable and practical
So you can easily and in stock, garlic preserved:
I've been doing it that way for many years. Remove the skin from the garlic, cut the toes once and place in a glass with a strap closure. When the glass is about 3/4 full, pour olive oil over it until the garlic is covered.
Chop with an ESGE magic wand until a porridge is formed. Finished.
This porridge is well half a year in the refrigerator and keeps the taste (does not taste sour as the purchased porridge). If necessary, according to taste, add a teaspoon to the food.
