Slice off the top of the garlic using a sharp knife. Drizzle with 2 teaspoons of extra-virgin olive oil, wrap loosely in aluminum foil, and roast at 400° for about 40 minutes. Squeeze the garlic to remove the pulp once it cools. You can spread the oven-roasted garlic on bread or purée it in a food processor and add it to soups, grilled meat and fish. You can also toss it with potatoes or incorporate it into risotto. Store the oven-roasted garlic in a jar in the refrigerator for up to one week.