Cut the top third off the head of garlic to expose all the cloves. Drizzle with olive oil, then wrap tightly in aluminum foil. Place on a rack centered in the oven until soft and brown, 45-60 minutes.
Remove from the oven and allow to cool enough to handle. Squeeze the head to remove the cloves or remove them gently with a small knife.
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Notes
Store leftover roasted garlic covered in olive oil in a sealed container in the refrigerator for up to 2 weeks.