The Olive Oil Hack That Will Finally Stop Garlic From Sticking Everywhere

Nothing is more frustrating than mincing a tiny garlic clove only to find it all clinging to your knife. Worse even are the stinky garlicky fingers you're left with after removing said garlic from the blade. You know, that smell will follow you around for the rest of the day, and even into the next. Olive oil is the remedy to this Groundhog Day scenario. 

Although the ancient origins of olive oil date back to its uses beginning some 6,500 years ago, we're still finding incredible ways to use this wonderful ingredient. Strangely enough, during all this time, there has yet to be a solution for sticky garlic cloves. Well, turns out that olive oil is here to save you from those elusive garlic pieces, providing a simple and effective hack that'll make handling garlic a breeze. Simply coat the garlic clove in olive oil before slicing, and you're good to go.

You don't need any special tools to avoid this sticky mess: Before you start mincing, sprinkle a small amount of olive oil on the peeled garlic clove. It's as simple as that. You can even coat each side of the knife blade with oil for a similar effect. This hack will work with chopping and mincing these pungent cloves (which are actually different methods of preparing garlic).

If your idea of a "sprinkle" could get out of hand (no pun intended), then opt for using an olive oil spray instead. You may feel apprehensive about using more oil than you need to, but it's okay in moderation. In fact, as a substitution for butter (and margarine) as well as dairy fat, olive oil is associated with a lower risk of coronary heart disease and cardiovascular disease. That'll make you feel considerably better the next time you effortlessly slice your garlic cloves.

There are alternatives to using this hack that include no chopping whatsoever. Of course, pre-bought chopped garlic is an option, but another handy suggestion would be garlic-infused oil. While you may be able to purchase this from nearby stores, it's easy and satisfying to make too. You also get two for one, as you can confit the garlic — which works phenomenally on toast. It can simply be made with olive oil and garlic, or with the addition of thyme and green chili.

Heat the oil with garlic for about 20-30 minutes until it's soft; store it in a clean, sterilized jar and keep it at room temperature. It'll last a few weeks and it works wonderfully over pizza, salad, or even roasted potatoes. Garlic oil usually has a milder flavor but will still save you those stinky finger situations. Unfortunately, you can't avoid peeling the garlic, but Gordon Ramsay has a quick garlic hack for you. Just place a knife flat over the clove and press down firmly. The skin will easily pop open, making it simple and speedy to peel off the rest and put it into your oil. Whichever way the garlic takes you (chopped, minced, or confit), olive oil has always got your back.