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For what it's worth, if you do a google search on "garlic turned green" or similar, there are suggestions that a chemical change with either acid or copper might be responsible and that this change doesn't affect flavour or toxicity.

I just had this happen to me. I used olive oil too. The onions are scary looking. I was also frying a paste. I've read in recipes "do not let the onions turn green", does anyone know why? Green potatos are toxic..

It was not virgin oil. It was the same olive oil I've used before with onions and nothing happened previously. Incidently, it was a rather bright colour. I threw it out. Felt really uneay using it.

Thanks for the replies.

Extara virgin olive oil has a green tinge. But I wouldn't use that in alot of cooked recipes?

Could it have been caused by the olive oil? Some olive oil does have a green colour to it.