I’m assuming this is a spread, like you would put on bread?
You might like it better if you roasted the garlic first. It mellows out the bite, and brings out the flavor.
And it’s super easy – just wrap the head of garlic in tin foil, adding a drop or two of olive oil or butter, and pop it in the oven for about 20 – 30 minutes.
I crush fresh garlic into a marinade. You have to experiment with the amount of garlic to get the flavor you want. If I am marinating a london broil, for example, I would probably crush a smallish clove into a mixture of soy sauce, sherry, oregano and oil.
that sounds SO yummy. but no I just meant I tried to stuff olives with garlic but the garlic was too strong. How do they get the garlic to be to crunchy and weak tasting in whole or so cloves?
Crushing the garlic at the last minute and adding to the marinade works or roasting it are both good. Be very careful marinating uncooked garlic in oils. You can get Clostridium bacteria which cause botulism, which can be fatal. The oil provides an anerobic environment. I’ve got to check the spelling of the bacteria, but thats in the ball park.