Pull off the extra layers of skin/peel from the bulb, but leave bulb intact - still in 1 piece.
Slice the top 1/4" off of the bulb to expose the cloves.
Wrap each bulb in foil and drizzle the top with olive oil.
Roast for 40 minutes.
Let it cool until you can handle, and then squeeze the cloves out of the skin/peel.
These will keep for up to 2 weeks if refrigerated.
Nutrition Info Per Serving: Calories 36 Total Fat 0 g Cholesterol 0 mg Sodium 4 mg Potassium 96 mg Total Carbohydrate 8 g Dietary Fiber 1 g Sugars 0 g Protein 2 g