Puree to smoothness the garlic cloves in a food processor.
Turn off the processor, sweep down with a spatula the internal side of the food processor from any pieces of garlic hanging on.
Turn the processor back on, and puree again to reach a fine uniform texture.
Gradually, with the processor running, pour in half the oil and half the lemon juice, and drizzle in the salt.
Allow it to puree into a uniform texture then go on adding little by little the remaining oil and lemon juice; always alternating to bring in that fluffy white texture that defines this Lebanese garlic spread.
As mentioned in my intro article, this particular garlic spread can last well in your refrigerator for up to one month in an air-tight container.