If using a mortar and pestle, add salt to the mortar with the garlic initially before pounding to a paste. The salt acts as a helpful abrasive force and helps break down the garlic more smoothly. Add finely chopped leaves of parsley and pound them. Slowly pour in olive oil and a dash of vinegar. Add salt and pepper if required. Store in a jar, refrigerate until needed. Lasts several days, up to one week.