Preheat oven to 250 degrees F (120 degrees C).
Leaving the papery skin on the Garlic (1 bulb) take the garlic head and cut about 1/4 – 1/2 inch off the top, exposing the fleshy part of the garlic.
Center the garlic on to a piece of aluminum foil (about a foot long) and form a basket.
Drizzle the garlic with the Extra-Virgin Olive Oil (to taste) and dust with Salt (to taste) and Ground Black Pepper (to taste). Pinch the foil together to form a sealed pouch.
Bake for 90 minutes in a 250 degrees F (120 degrees C) preheated oven.
Once baked, let the garlic cool to room temperature.
Once cooled, simply pinch the base of the garlic so the cloves pop out out of the papery skin. The garlic can be stored in the refridgerator for a couple of days.