Olive oil and salt are two common ingredients in the kitchen that can help make garlic less sticky. The stickiness of garlic can be explained through simple chemistry, but there are ways to prevent it from sticking to your knife or fingers. A small amount of olive oil can prevent garlic bits from clinging to surfaces, so simply splash some on the cloves before chopping or coat your knife with it. On the other hand, a pinch of salt can have the same effect by interfering with chemical reactions and drying out the garlic cloves. Whether you choose olive oil or salt depends on your cooking preferences or the dish you’re making. Olive oil pairs well with garlic and is a good choice for pasta dishes, while salt may be preferred for dishes like garlic chicken breast. Both of these garlic un-stickers are readily available in most kitchens.