Garlic contains pigments that turn green, purple or blue when in contact with acid. I think there are tricks you can try to combat it, but I think it looks cool.
Blue/Green garlic is normal. I was like WTH the first time it happend to me. :)
http://www.seriouseats.com/2013/08/ask-the-food-lab-why-does-my-garlic-turn-green.html
That's kinda cool! My guess is that you used black olives and the color is leaching out into the pickling liquid. Pretend you did it on purpose and think up a good name for it, and own it! It'll still taste good!
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http://www.seriouseats.com/2013/08/ask-the-food-lab-why-does-my-garlic-turn-green.html