I know that some of you will say that you do this all the time and are fine but I would not. There is a risk of botulism. Since botulism is not visible, I prefer not to play Russian Roulette and be that person who ends up getting botulism or serving it to others. The only safe way to do this is to freeze the garlic in oil. A day or two in the fridge is safe because it takes a few more days for it to actually develop. You never know when it will happen so why take the chance that there is a tiny bit of bacteria on your garlic that will develop....I for sure would not do this if someone has any type of compromised immune system.
As far as grating I gave up on my garlic press because I hated cleaning it. Now I use my microplane zester and I stop before I get to the end of the clove so some is wasted but saves my fingers. You could also use a cut proof glove. Or just smash with the side of your knife & salt and chop a little of the smashed garlic.