Wrap four garlic cloves in aluminum foil. Put them in a suitable tray and bake them at 392°F (200 °C) for about 1 hour. Remove them from the oven, remove the foil and leave them to cool. Peel the cloves and rub them through a sieve, then mix them with oil until you have a smooth creamy mixture.
Season the mix with salt and white pepper. Put it into small jars of 1/2 cup (125 ml), that have been previously well washed and dried. Lasts for 6 months.
You can consume it spread on fresh baguettes or use in the preparation of various products on the grill.