Cut the top of the garlic bulb with a sharp knife just low enough to take off the tops of the cloves so they are exposed.
Place garlic on a piece of aluminum foil and drizzle with olive oil, salt and pepper.
Wrap the foil up and around the garlic and twist tight- you want to create a steam pocket inside the foil.
Place in the oven and cook for 35-45 minutes or until garlic is soft and the top is browned.
Let cool for 10 minutes, unwrap and either squeeze the cooked garlic cloves out of the husks or remove with a small fork.
Store garlic cloves in an airtight container for 1 week in the fridge or up to 3 months in the freezer.
Notes
This recipe was originally published in August of 2014. I've since updated the text of the post and answered some questions, but the recipe remains the same.