Unwrap as much of the excess flaky skin as possible and cut off the top of the garlic head. Place it on a sheet of aluminum foil that is 12-18 inches long and drizzle it with olive oil.
Bring together the two long ends of the foil and fold them. Then fold in the short sides of the foil to create a pouch. Place the pouch on a baking sheet and roast in the oven for 45 minutes.
Once done, remove the roasted garlic from the oven, open the pouch and let it cool to the touch. When you are ready, squeeze from the bottom of the head to pop out your roasted clove and use as your recipe requires.
For a deeper, richer caramelization, continue to roast your garlic, checking it every 5 minutes until your desired color is reached.When popping the garlic out of the head, be careful that it has cooled down enough. Any extra olive oil will drip out of the clove, and if it is cooled enough, has the potential to burn you.