Remove the excess skins (not all) and cut about 1 cm off the top.

Without peeling the cloves, place them in a small pot with boiling water and boil for 10'.

Turn off the heat and leave them in the water for a little while.

After they cool a little, press each clove, now it is easy to peel.

Place in a food processor with olive oil and salt

And blend.

Store the garlic paste in a sterilized small jar, cover with plenty of olive oil, seal the jar and keep it in the fridge. It keeps for quite some time.