Preheat the oven to 400°F.

Remove the papery skins from the outside of the garlic heads (do not separate the cloves). Slice the pointed tops from the heads, creating a flat surface exposing the cloves.

Cut four square sheets of aluminum foil. Place one head of garlic cut side up in the center of each sheet.

Drizzle the heads of garlic evenly with the olive oil and sprinkle with the salt.

Wrap the aluminum foil tightly around each head of garlic. Place the heads on a baking sheet.

Roast the garlic on middle rack of oven until a toothpick easily pierces the cloves, 45-50 minutes.

Check to see that garlic is done. Remove from oven or add time as needed.

Allow garlic to cool for at least 20 minutes. Once garlic is cool enough to handle, unwrap the heads. Serve whole, or squeeze the roasted cloves from their skins into a bowl.