Using a sharp knife, slice whole garlic in half horizontally, straight across the middle to expose the cloves. Place each half on a large piece of foil, cut side up.
Drizzle oil generously over the tops of exposed cloves, allowing oil to seep into the cloves. Sprinkle salt on top of each half.
Place the garlic halves back together. Wrap the garlic tightly with foil, twisting the the top to create a seal and prevent any leaks (like a wrapped Hershey's kiss).
Place the garlic head on an oven-proof dish. Roast for 1 hour or until the garlic is soft and fragrant.
Remove from the oven, and set aside until cool enough to handle. Carefully open the foil, and gently squeeze the cloves out of the peel.
Notes
Choose firm, fresh heads of garlic.
You can roast more than 1 head of garlic at a time. Store extra in an airtight container in the fridge for 2-3 days or submerged in oil for up to 2 weeks until ready to use.
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