Step 1

Preheat the oven to 400ºF (200ºC) and set a rack in the middle position. Roast as many heads of garlic as you want. I used 3, though.

Step 2

Cut about 1/4 inch (0.5 cm) off the top of each head of garlic to expose the tops of the garlic cloves.

Step 3

Drizzle with some extra virgin olive oil. I added 1 tsp of oil per head of garlic (1 tbsp for the 3 heads of garlic), but feel free to add more or less if you want.

Step 4

Add some salt to taste. This step is optional, but I think roasted garlic tastes even better when you add a little bit of salt.

Step 5

Wrap the heads of garlic in aluminum foil (see notes if you don’t want to use it).

Step 6

Roast in the oven for about 45 to 60 minutes. After 45 minutes, begin checking the garlic. The garlic is done when the center of each clove is completely soft. Once the garlic is soft, bake until deeply golden brown to get a caramelized flavor. Check the garlic every 10 minutes or so. My garlic was ready in 60 minutes, but every oven and every type of garlic is different (it may vary depending on the size of the garlic, the variety, and its age).

Step 7

Allow the garlic to cool a little bit so you can touch it without burning yourself. Use your fingers or a fork to pull or squeeze the roasted garlic cloves out of their skins and transfer to a small glass jar.

Step 8

Top with extra virgin olive oil to cover and keep in the fridge for up to 2 weeks. You can enjoy it as a spread, for adding to sauces, dressings or salads, and the oil is also amazing for grilling.