I'm trying to create a version of toum - a marvelous Eastern Mediterranean garlic spread.
My first batch I used olive oil and it came out inedibly bitter. I googled around and found this info:
According to Cook’s Illustrated, extra-virgin olive oil is the only kind of oil susceptible to becoming bitter. Even pure olive oil can handle blending better than the extra-virgin kind. The reason is because extra-virgin olive oil contains a high percentage of molecular compounds called polyphenols, which are normally coated in fatty acids. Under standard conditions, the fatty acids in the oil prevent polyphenols from dispersing in an aqueous environment. When these fat molecules are broken into droplets in an emulsion, however, the polyphenols are distributed into the solution and their bitter taste can become apparent. When the emulsion is only lightly blended, the bitterness is not perceptible. But a blender or food processor breaks the droplets down into smaller sizes, increasing polyphenol dispersal. These suspended polyphenols can ruin an otherwise delicious recipe.
FYI, Toum is lots of garlic blendered/processed with even more oil, plus a bit if salt, lemon juice, and water.
For my next batch, I used Hain high oleic safflower oil. Same problem.
Could it be the garlic rather than the oil?