I find that here in Europe my garlic tends to go off really quickly.
Within a week of buying them they tend to be spongy and not very nice.
If you have the same problem, then here is a solution you may want to consider.
What I do is take all of my fresh garlic, peel and place in my food processor.
I whiz briefly and then add some olive oil and whiz again to combine the ingredients.
Then I fill the garlic into a glass container, pour a little extra olive oil over the stop and stir.
Store in the fridge.
For cooking I gauge about 1/4 - 1/2 teaspoon for a clove of fresh garlic.
Keeps good for quite a while.
Be sure to keep the garlic immersed in the olive oil, otherwise it can go moldy.
Keeps good for quite a while.
Be sure to keep the garlic immersed in the olive oil, otherwise it can go moldy.
See you soon.
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