How to Roast Garlic

• 1 whole head of garlic (the head is comprised of cloves)
  
• Olive oil, extra virgin is best. Extra virgin means it has been cold-pressed, a chemical-free process which produces a natural level of low acidityhttp://whatscookingamerica.net/OliveOil.htm   
• Aluminum foil
• Baking dish (if aluminum foil has a hole, the dish will prevent oil from leaking all over oven)
• Sharpened knife
  
• Cutting board
• Oven mits

1.) Preheat oven to 400 °F (200 °C)

2.) Place garlic head onto cutting board, sideways. The elongated stem should be parallel to the board. Using a knife, slice the stem side off at the very edge of the head. This will expose all of the individual cloves, which will allow the olive oil to fill the head. 

3.) Place garlic head onto aluminum foil and create a "well" by sculpting the foil up and around the head so it may collect olive oil. Be sure that you place the head cut-side-up, so that you can pour the olive oil inside it. 

4.) Drizzle at least 1 tbsp. of olive oil onto the garlic head, specifically into the crevices between the cloves so the garlic may absorb it.

5.) Wrap the aluminum foil neatly over the garlic head, so it is completely covered, and place it in the baking dish.

6.) Place the baking dish into the preheated oven for 40 minutes. 

7.) At 40 minutes, use an oven mit to remove baking dish from the oven. You may now turn the oven off.

8.) Let the garlic head cool off for 10 minutes and unwrap it from the aluminum foil. 

9.) Place the head onto the cutting board (cut-side-up) and, using the knife, cut the garlic in half through the middle, top to bottom. 

10.) Turn the knife parallel to the board. Use one hand to grip the handle and your other hand to slowly press down on the flat side of the blade so you crush each garlic halve one at a time. Crushing the garlic in this manner will release the separate cloves. 

11.) You may eat the roasted garlic as is, or incorporate it with some mashed potatoes or smear it on some bread.