Preheat Hellmouth to 275F.

Slice the top off a head of garlic. Drizzle with Olive oil and dust with salt, white pepper and whole rosemary leaves.

Wrap in tin foil or, if making multiple heads, put in covered baking dish that will just hold them.

Bake for 30 minutes. Remove cover and bake for another 1-1 1/2 hours dependingÝ on size of clove. It's finished when completely soft. Allow to cool until you can handle and then squeeze individual cloves out of the skins. Mash up to a smooth paste, adding extra olive oil if desired.

Impatient people can cook 45 minutes at 350F, but be careful to avoid any burning. The taste of burnt garlic is beyond disgusting.