You roast a whole head until it’s soft and sweet like candy. You squeeze out that golden paste. Now what? Fridge it.
Roasted garlic is like cooked food. It needs to be cold. Stuff it in a jar with a little olive oil on top, and it’ll last a week or two. Delicious on bread, in pasta, or just eaten with a spoon when nobody’s looking.
But raw, whole garlic? Never. Don’t do it. I did it once. It was like storing a little bomb of bitterness.
