Since you put it in oil, does the flavor saturate and spread. I've just noticed that the minced garlic in the bottle has a stronger flavor. I used to always chop fresh garlic up before, but never to the size that the prepared minced granules are. Mine were probably about 1/4 inch in size. So it could be the size, or it could be the storage in the juice.

I remember watching one of those PBS shows on sandwiches, and one of the roast beef sandwich places said the secret was the garlic juice. So, I'm leaning that way.

Garlic juice is great and provides a very intense flavor. Pressing usually gives that type of a flavor. When I mince garlic and put it in oil, it's basically an infused oil. It comes in handy though when you're in a big hurry. Years ago I would rough-chunk garlic and put it in an oil bottle - but I prefer the minced in oil for a stronger flavor.

I tend to hardly ever use my garlic press anymore. It just seems like so much gets wasted because it doesn't press through the holes. I prefer to just cut up the whole clove.

I do use a cutting board though.

I don't use a garlic press either. It seems that they always just clog the holes. I also do mine the old-fashioned way. And Mama Mangia, that add-a-pinch-of-salt-so-that-it-won't-stick-to-the-knife tip really works. Thanks for the tip!

You're very welcomed! Here's another one if anyone is interested - did anyone ever slice garlic cloves using a single-sided razor blade??? A bit time consuming, but love those thin strips of garlic all over!!