First, using a sharp knife, slice ¼ inch off the top of a whole head of garlic to expose the individual cloves. (Hint: Find the root of the bulb and cut off the opposite end of the head. Similar to chopping an onion, always leave the root in-tact.)
Place whole garlic cloves on top of a 12 x 12 square of tin foil and drizzle with 1 teaspoon of the olive oil and a pinch of salt and pepper.
Wrap foil around the garlic tightly and roast in oven for 45 minutes; let cool.
When garlic is cool enough to handle, gently push garlic out of skin and mash with a fork or eat cloves whole.