Preheat your oven to 400F.
You need to use complete heads of garlic when doing this. Peel away any of the outer layers of skin that are no longer intact. Avoid pulling off too much, as you need the bulb to remain as a whole.
1 head of garlic
Cut off the very top portion of the bulb, about ½”, so that all of the individual cloves are exposed.
Place the bulb on a sheet of aluminum foil, drizzle with olive oil and sprinkle with salt and pepper to your liking.
12 tablespoon extra-virgin olive oil, Sea salt and freshly cracked black pepper to taste
Gather the ends of the foil and close the bulb in completely (I usually bring the ends together and twist them so that a small tee-pee-like figure is formed).
Place your foiled garlic on a baking sheet and bake for 30 to 35 minutes, until the garlic is tender throughout.
As soon as you remove them from the oven, open the foil immediately, so that heat escapes and they begin to cool.
Once they have cooled, you should be able to easily pop each individual clove out.