Preheat oven to 375°F.

Cut off the top portion of the garlic bulbs to expose all of the cloves.

Place the cloves into a baking dish so they sit flat (root end down) and the cut ends up.

Coat the bulbs with olive oil then season with the Kosher salt and cracked black pepper.

Cover the baking dish tightly with aluminum foil.

Roast for 1 hour.

Remove the garlic and allow to cool enough to handle the squeeze the garlic from the bulbs into a dish for storage.

Refrigerate up to three days.