Award-Winning Pickled Garlic — No Bad Breath, Crunchy

Slow-matured pickled garlic: mild, crunchy and no bad breath. Awarded 3 stars at the Superior Taste Award. A gourmet aperitif and ingredient. Buy online.

Ideas to enjoy it

• As an aperitif.
• In salads and stews.

Storage

Keep in a cool place or in the fridge. Once opened, always refrigerate and keep covered in their liquid.

Approximate best before date: 6 months from purchase. Store preferably in the refrigerator. The exact date is on the label.

No lingering odor, no repeat: slow maturation transforms garlic — flavor present, consequences absent. Its big difference compared to raw garlic or conventional marinated garlic.
Maturation of 3 to 6 months, the time it needs to reach its point of smoothness and texture.
Firm, crunchy, and naturally white — whole cloves, visually impeccable.
Internationally awarded: Superior Taste Award from the International Taste & Quality Institute (Brussels), with the highest distinction of 3 stars in 2016 and 2017.
With a touch of extra virgin olive oil (3%) that rounds out the pickle.
Ready to eat directly from the jar — or to cook without peeling or chopping anything.
Selected by SalazonArte for its counter at the Central Market of Valencia.

Flavor: garlic, but polite — mild, delicate, with its natural sweetness at the forefront and pungency tamed by aging; a subtly acidic pickled undertone keeps it fresh.
Texture: firm and crispy, surprising for garlic — it crunches like a pickle, not a cooked clove.
Color: natural white, uniform.

Vacuum packed
Drained net weight: 500 grams approx.

Average values per 100 g
Energy: 250 kJ / 60 kcal
Fat: 1 g — of which saturates: 0.2 g
Carbohydrate: 10 g — of which sugars: 2 g
Protein: 2.5 g
Salt: 2 g

As an appetizer, just as they are: on the plate alongside olives and pickles – the bite nobody identifies at first glance, and everyone asks about. The "Is this GARLIC?" is guaranteed.
In gourmet skewers: garlic + olive + piparra – the gilda for the brave who no longer need courage.
In the kitchen, the perfect shortcut: sliced in salads, carpaccios, and cold dishes (where raw garlic would be too much), or whole with grilled meats and fish.
In sauces and marinades: crushed, they provide a well-rounded and mellow garlic base – mild aioli, garlic mayonnaise, or elegant vinaigrettes.
With vermouth and before a date: finally compatible.
Our tip: try them very cold – fresh out of the fridge, the crunch and sweet notes are at their peak.

Garlic cloves, selected and pickled with slow maturation for 3 to 6 months — a process that softens their intensity, eliminates residual odor, and achieves their characteristic crunchy texture — recognized with the Brussels Superior Taste Award (3 stars, 2016 and 2017). Selected by SalazonArte for their stall at the Central Market of Valencia.

Preferably keep refrigerated, with the garlic cloves covered in their liquid.
Once opened: keep tightly closed in the refrigerator, use clean utensils when serving.

Garlic, water, salt, extra virgin olive oil (3%), preservative: acetic acid, antioxidant: citric acid, flavor enhancer: yeast extract, acidity regulator: lactic acid, fructose and antioxidant: ascorbic acid.