Meanwhile, preheat oven to 425 degrees F. Peel away the dry outer layers of skin from the garlic head, leaving inner skin and the cloves intact. Cut off the pointed top portion (about 1/4 inch), leaving the bulb intact but exposing the individual cloves. Place the garlic head, cut side up, in a custard cup. Drizzle with olive oil. Cover with foil and bake about 20 minutes or until the cloves feel soft when pressed. Set aside garlic head just until cool enough to handle. Squeeze out the garlic paste from individual cloves and place in a small bowl; mash lightly with a fork. Set aside.