Garlic's pungent aroma comes from allicin, a chemical that the plant produces when it is under stress. Allicin is the chemical compound that gives garlic its super food status: apparently, it can fight off bacteria, virus, high blood pressure, and cancer.
For the longest time, it was believed that garlic needed to be consumed raw in order to obtain the full benefits of its super-powers. However, it turns out that a little patience really does pay off: allicin is produced when open cuts on the cloves are exposed to air, so chop the cloves as finely as you can manage. Use a pinch of salt to grind the cloves, if necessary. And leave the smashed garlic to sit, exposed to air, for at least ten minutes before cooking with it.
Once the garlic has rested, it can be kept in an airtight jar, covered with olive oil. Chopped garlic will keep for a few weeks in the refrigerator.
«The garlic flavoured oil can be used wherever you need subtle flavour.»