This means in order to prepare it, you need to rinse it, dry it, before it is ready to go. Doing these things will mute the flavor even more for what is an already mute flavor compared to fresh garlic.
Given these issues, I would vastly prefer using the garlic tubes more commonly found in Europe, than I would a wet can or wet jarred garlic. Garlic tubes are fresh, preserve well, and in many cases have that pungent ajoene and allicin still present that give it a zing!
To add to this, I would prefer using a dried garlic spice over a can of jarred garlic if forced into deciding between the worst of most garlic options.
Sounds really good. But FWIW there have been incidents where people ate garlic stored in oil for too long and died of botulinium poisoning.
https://ask.usda.gov/s/article/Can-you-get-botulism-from-gar...
FTFA:
>Research performed by the University of Georgia confirmed that mixtures of garlic in oil stored at room temperature are at risk for the development of botulism. Garlic in oil should be made fresh and stored in the refrigerator at 40 °F or lower for no more than 7 days. It may be frozen for several months. Package in glass freezer jars or plastic freezer boxes, leaving ½-inch headspace. Label, date, and freeze.<
Search on Bing for "botulism poisoning from garlic in oil":
https://www.bing.com/search?q=botulism+poisoning+from+garlic...
At the time I had some chopped garlic cloves in oil in the fridge but tossed the lot out since it had been > 1 week since preparation, precisely the scenario where one death had occurred.
Possibly commercial preparations of garlic pastes use preservatives to prevent such an occurrence. It would definitely hurt sales were a customer to croak b/c of botulinium in a product.
BTW I love garlic salt - it improves most anything and is so easy to use.
Thanks for the tip.