Preheat the oven to 200°C (400°F) and set aside a heavy lidded baking dish.
Cut the top ¼ off each head of garlic, making sure every clove is exposed. Place cut-side up in the baking dish and drizzle each with olive oil.
2 tablespoons olive oil, 4 heads garlic
Cover and place in the oven to roast for 50-60 minutes, until a deep golden colour. Remove from the oven and take off the lid. The garlic can cool in the baking dish or you can carefully remove the heads with tongs to cool on a cutting board.
Once cool enough to handle, remove the garlic cloves and use as desired.
For Single Cloves
Preheat the oven to 200°C (400°F). Break up the garlic into individual cloves, leaving the skin on, and place onto a baking sheet or baking dish.
1 head garlic
Mix with the olive oil and roast for 20-25 minutes, or until the skin is golden and has puffed up a little. Remove from the oven and, once cool enough to touch, peel the cloves and use the roasted garlic as desired.
1 tablespoon olive oil
Keep roasted garlic in a sealed container in the refrigerator, covered in extra olive oil, for up to two weeks (without oil, store for 2-3 days). It freezes well.