Take a whole bulb and cut the top off, just enough to see the tips of the cloves. Drizzle a bit of olive oil on top and wrap the entire thing in foil. Bake for an hour at 325. When it's cool enough to handle, open the foil and pry the cloves apart. Squeeze the roasted garlic from the paper and use as you like. It will keep in the fridge for a couple of weeks.