• Preheat oven to 360ºF/182ºC.
• Cut 1/2 cup (1 stick) of salted butter into 8 tablespoons. Add 6 of the tablespoons of butter to a small bowl and allow it to come to room temperature. Retain the other 2 tablespoons of butter for further use.

The Roasted Garlic

• Cut about a third of one of the garlic tops off, leaving the cloves exposed. Peel off some of the outer skin. Place the garlic head onto a sheet of tin foil. Drizzle with olive oil, season with salt and pepper, and then wrap it up in the tin foil; don't wrap tight. Place onto a baking tray in the preheated oven.
• Roast for about 30 minutes or until soft inside. Use tongs to see if the garlic has any give to it. If not, check every 10 minutes until the garlic gives under the squeeze of the tongs. When ready, take it out from the oven and let it cool completely.

The Raw Garlic

• Separate the other head of garlic into the individual cloves, and flatten them with the side of a knife and peel. Mince or finely grate 1 garlic clove and add to the bowl of softened butter.

The Pan-Toasted Garlic

• Now finely chop the remaining garlic cloves. Add the remaining 2 tasblepoons of butter to a small pot or skillet, set over a medium-low heat and melt. When the butter is melted, add the finely chopped garlic and stir frequently until the garlic just starts to turn golden. Transfer to a small bowl and let cool completely (you can place it in the refrigerator to speed this up)

Putting it all Together

• Add the cooled roasted garlic, the cooled pan-toasted garlic to the bowl of butter and add all to a food processor. Add in a hefty dash of fresh ground pepper and your favorite herbs, and then pulse several times until smooth.
• Set down a large sheet of tin foil or plastic wrap, and pour out the butter onto it. Roll up tight, and then place in the refrigerator to chill and re-harden.