Preheat oven to 190 degrees Celsius or 370 degrees Fahrenheit
Cut off the top ¼ of each bulb & discard
Remove any loose excess skin
Arrange the bulbs evenly in a pan or ovenproof dish
Cover liberally with olive oil
Place the pan into the oven and roast for approximately 10 minutes
Remove the pan and pour some more oil on each bulb
Return the pan to the oven and roast for a further 10 minutes
Rotate the pan or re-arrange the garlic
Baste again by spooning the oil in the base of the pan over each bulb
Roast a further 15 minutes or until golden and the cloves are starting to rise out of the skin
Set aside to cool thoroughly
Once cooled, remove the garlic, strain the oil through a fine sieve and store for later use in dressings etc.
To remove the cloves, simply squeeze the base of each bulb and they will come right out of their skin
Suggestion: Spread the cloves on a nice crusty bread like an Italian ciabatta. The cloves can also be used on antipasto platters, in your cooking and added to everything from pasta sauces to salads or you can mash them into a paste and use it as a spread or a condiment to meats and seafood. The options are limitless.
Note: Although the garlic is delicious and sweet, anymore than a few cloves will leave you quite thirsty, which of course is fine if you have plenty of Italian wine on hand.