Preheat the oven to 425º F.

Without breaking up the head of garlic, remove the outer layers of the garlic paper and cut off about ⅛ inch from the top of the head to expose the flesh of the garlic cloves.

Drizzle the olive oil over the head of garlic.

Sprinkle a pinch of salt over the head of garlic.

Wrap the head of garlic in an aluminum foil pouch, leaving some space inside the pouch on the sides and top of the garlic.

Bake for 40 minutes.

When the garlic is cool enough to handle, squeeze the garlic cloves out of their paper and mash them into a smooth paste. Mashing the cloves into a paste can be done by pressing the cloves flat with the side of large kitchen knife (on a cutting board), scraping up the garlic, and repeating the mash several times.

Stir all ingredients together well.

Cover in a tightly sealed container and refrigerate for at least an hour for the flavor to develop.

Stir before serving.

Adjust salt and pepper if necessary.