Garlic Preserved in Olive Oil

• 4-6 heads of garlic
• 600 ml (1 pint) olive oil, approximately

Remove the outer papery layers from the garlic until the separate cloves are uncovered, but leave them intact. Brush a sheet of baking parchment or foil with olive oil and place in a roasting tin. Arrange the garlic on top, then wrap the paper or foil securely around to enclose it. Bake the garlic in a moderately hot oven (