Ingredients:

  • 1 whole head of garlic
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon sea salt

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Place the garlic head on a cutting board and slice about 1/4 to 1/2 inch off the top of the bulb. Note: You want to expose the individual cloves while keeping the outer papery skin intact.
  3. Place the garlic head cut side up on a square of heavy duty aluminum foil.
  4. Slowly drizzle the extra virgin olive oil over the exposed cloves. Note: Ensure it seeps into the crevices between the cloves.
  5. Sprinkle with sea salt evenly over the top.
  6. Fold the foil up and over the garlic, crimping it tightly at the top to create a sealed pouch.
  7. Place the pouch in the oven (use a muffin tin to keep it upright if you have one).
  8. Roast for 50 minutes until the cloves are mahogany colored and soft to the touch.
  9. Remove from the oven and let cool for 10 minutes.
  10. Squeeze the bottom of the bulb until the golden, velvety cloves pop out of their skins.