Just toasted garlic, olive oil.
Sprinkle with a bit of salt and you have an instant a la pobre sauce for your pasta, salad greens or hot dinorado rice.
Avoid the hassle of peeling, crushing and toasting your own garlic and whip-out a bottle of this.
Shelf-stable for three (03) years.
Toasted garlic is very different from fresh garlic. Fresh, peeled garlic will not stay long even in olive oil and place in a glass jar.
We have toasted the garlic perfectly so that it is not burned. You may toast it a little more if you want.