Sorry about the lack of updating, I've been swamped.
Michael sent the following email:
The other night I made some garlic bread. Instead of using butter, I decided to drizzle olive oil on the baguette. I then crushed a few cloves of garlic and spread on the bread and then added a little bit of salt. I placed the bread in the toaster oven and twenty minutes later when I went to take a look at the garlic bread, I was shocked. The garlic turned green! This has never happened in all my years of cooking. The cloves looked good when I crushed it so I can't understand what could have happened. Have you ever heard of anything like this?
I'm pretty sure it was the olive oil that turned the garlic green. I have seen it turn onion green so yeah. I think that's what happened.
Any other opinions about the issue?