- 1 lb garlic (6-8 heads)
- Salt and pepper
- 1/2 cup olive oil
Preheat oven to 400. Using a serrated knife, slice off top quarter of garlic heads, exposing as many cloves as possible. Arrange garlic cloves, cut side up, in a square baking dish.
Season with salt and pepper. Pour olive oil over each head, letting it soak in. Cover dish tightly with foil and roast until golden and soft, about 1 hour. Let stand until cool enough to handle.
From the bottom up, squeeze each head to push out cloves. Transfer garlic and any cooking oil to an airtight container. Refrigerate up to 2 weeks.