Garlic roasted with Robust EVOO

Garlic roasted with Robust EVOO

7-9 firm, whole heads of garlic, with the stem end sliced off.  (Do not slice the root end)
1/3 cup Robust, High Poly, Low FFA Extra Virgin Olive Oil

Preheat your oven to 400.  On a shallow oven proof baking pan, lay out the garlic heads, cut side up, and drizzle each head generously with approximately 2 tsp of extra virgin olive oil.

Seal with aluminum foil and bake for 35-40 minutes, until the garlic is soft, fragrant, and golden.

Use them in dressings, sauces, marinades, smeared on a slice of toasted baguette with a drizzle of olive oil and a pinch of sea salt, in aioli, on roasted meats, grilled meats, fish, chicken breast, with vegetables, on baked potatoes, in pasta, etc., etc.....