Preheat oven to 350 degrees.

Remove paper-like skin from outside of garlic head, leaving cloves attached.

Cut ¼ inch from the top (stem side) of each garlic head, exposing the top of the cloves.

Pour olive oil over the top of the cloves.

Wrap each garlic head tightly in aluminum foil. Place on a baking sheet.

Bake for 55 minutes or until the cloves are tender.

When done, cloves should be soft and squeeze easily from the garlic head. Be careful and allow them to cool before squeezing.

To store, refrigerate the entire head in an airtight container or squeeze cloves from the head into an airtight container, cover with a drizzle of olive oil, cover, and refrigerate for up to one week.