I really love the raw garlic in the salad bar areas of grocery stores, and was wondering if anyone here knows how they make it. I've soaked my garlic from the garden in olive oil, but it is much much hotter than my mouth can take, and is harder than in the store. I've tried lightly sauteeing the garlic, but it becomes too mushy.
Maybe I'm not using the right kind of garlic? I only grow hardnecks, being in a colder climate, softnecks do not do very well. Please help a raw garlic lover out.