I go through tons of garlic when cooking for my family and I heard of a neat trick of storing chopped garlic (in my case I grate it using my micro-plane grater) in a jar drowned in olive oil and kept in the fridge. I found this extremely handy when I am short of time and need to come up with a quick pasta sauce, for example. The problem is the garlic turns into a green shade after a couple of days in the fridge. Is this a sign that it is "going off" or oxidizing (smells fine though) or is it simply picking up the color from the olive oil? I have seen the commercial equivalent of this in stores (which looks very white) but I don't like the idea that they contain preservatives. Anyone with ideas? And please, before anyone suggests that I am being lazy and that I should chop or grate garlic each time I need it, may I just say that I do truly find this time-saving. I have a family of five which includes a vegetarian, two confirmed meat-eaters and a young child who is a fussy eater. They only thing we all have in common is that we generally like Italian (thus the large garlic consumption). Many thanks.