Cut the top third off the head of garlic so the tops of the cloves are exposed. Discard the top. Place the garlic root-side down on a square of aluminum foil large enough to fully wrap the head. Drizzle the exposed cloves with the olive oil, then wrap the foil tightly around the garlic to seal.

Roast for 30 minutes, or until the cloves are very soft. Remove from the oven and let cool completely.

Add the butter to medium bowl add the chopped chives. Squeeze the cooled roasted garlic cloves directly into the bowl, discarding the skins. Beat on low to medium speed for about 2 minutes until combined, then increase the speed to high and beat for another 2 to 3 minutes until the butter is smooth, light, and creamy. Season with more salt if desired.

Serve immediately or refrigerate until ready to use.