How do you marinate garlic?

FYI marinate is probably not the right word

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?

Ah. Then definitely roasted. When you roast it, it will get softer, but the flavor will be weaker.

Yup – I agree wtih @Seek_Kolinahr ; you definitely want roasted garlic for that.

Put the cloves in olive oil, let soak for months. They will loose their bite and you will get a bit of infusion in the oil.

@ChazMaz: the Paulie Cicero method is more fun ;)

Yea, but you cant stuff that in an olive. :-)

You want to blanche the garlic first. 5 minutes in boiling water.
You can then pickle the garlic cloves or just stuff the olives with them.

pickle! that was the word i was looking for. not marinate. MMMM GARLIC. my breath stinks haha.

I thought perhaps that was the direction you were heading. I use pickled garlic as a garnish in a horseradish infused vodka martini.

drool

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.