Either slice the top off the garlic or chop them in half horizontally and add them to a baking tray.

Drizzle the garlic with olive oil and a pinch of salt and toss them around a bit to make sure they are evenly coated in the oil and salt. The amount of oil you use doesn't really matter, it'll work with no oil or completely submerged, so use an amount somewhere in between. For reference, I used about 1-2 tablespoons of olive oil to 6 bulbs of garlic.

Cover the tray with al-foil and make sure it is tightly sealed.

Transfer the tray to a 160˚C oven for around an hour until the cloves are meltingly soft. The timing will vary slightly if your garlic are on the larger side, so if that's the case, add an extra 30 minutes or so onto the time. The garlic won't burn easily because the oven is at a low temperature so don't stress too much about getting the timings exact.

Leave the garlic to cool and transfer to an airtight container. You can store in the fridge for up to 1 month and use in your cooking.