Slow roasting whole garlic heads brings out a nutty sweetness in the garlic and turns the cloves creamy and spreadable. A robust olive oil is a must here otherwise you will loose the lovely marriage of flavors as the character of olive oils with modest phenol content will dissipate under such heat. Use roasted garlic in dressings, sauces, marinades, smeared on a slice of toasted baguette with a drizzle of olive oil, in aioli, on roasted meats, grilled meats, fish, chicken breast, with vegetables, on baked potatoes, in pasta, and on, and on...
7-9 firm, whole heads of garlic, with the stem end sliced off. (Do not slice the root end or the bulb may fall apart.)
1/3 cup Fresh, Robust, High Poly, High Oleic, Low FFA Extra Virgin Olive Oil such as Hojiblanca, Ogliarola, California Organic Mission, Frantoio/Leccino, Picual, etc.
Preheat oven to 400 degrees. In a pie tin, cake pan, or other shallow oven proof baking dish, place the garlic heads cut side up. Drizzle each head generously with approximately two teaspoons of extra virgin olive oil. Seal the pan tight with aluminum foil and bake for 35-40 minutes, until the garlic is fragrant, soft, and golden brown. Enjoy! (recipe from Rachel Bradley-Gomez, Veronica Foods Company)