There's a brand of feta cheese salad cheese, (only feta cheese made in Greece can be called that these days) that does these little tubs that have cheese cubes, garlic cloves and olives in oil sold at a ludicrous markup. The thing is that the garlic cloves in those tubs are :chefs-kiss:. They're slightly softer than actual raw garlic but still crunchy and have an amazing mellow garlic taste to them.
You can find jars of pickled garlic in supermarkets but those are made with a vinegary brine that makes the cloves soft and mushy and gives them a tangy pungent flavour.
I tried peeling a bunch of garlic cloves and putting them in a jar with herbs and spices and filled it with rapeseed oil, but even after marinating in the fridge for a week they still just taste and feel like raw garlic. Got any tips?
Sounds like it could be garlic confit? Very low and slow roasted garlic in olive oil. No idea if they match with your textures though
I think ZestyDwarf might've been onto something with their speculation that the oil isn't actually involved in the marinating/cooking process at all and is just there to be consumed 🤔
Looking at garlic confit recepies now it does look pretty good though 👀
It is delicious