Not all garlic is the same. It needs to be good and it needs to be fresh. The most common Spanish varieties are morado (from its purple colour) and spring white, but you may come across more. Black garlic is now widely available. It is made by a type of fermentation process and has an incredible flavour.
There are some good quality Spanish garlic purées to be found, but in general they should be avoided. It really doesn’t take long to peel and crush your own garlic.