It seems like it's using a grilling method, but in reality, it's half-steamed and half-fried.
The tinfoil is airtight, capable of firmly locking in the steam inside, and the addition of olive oil allows for quick heat conduction, raising the internal temperature of the garlic and speeding up the evaporation of moisture.
This method is mainly for convenience, saving the trouble of washing an extra pot.
After squeezing out the garlic paste, further press it into a fine texture with the knife's blade, scrape it up, throw it into the pot, and quickly stir to fully integrate the garlic paste with the butter, then add a pinch of sea salt to enhance the flavor.
The well-mixed garlic butter presents a slightly sedimented appearance, almost unrecognizable from the original garlic, instead resembling the texture of oil-separated mayonnaise.
