Ola Bio, Garlic Black Osmotic, 50g

It comes from the enzymatic darkening of white garlic which gives it a black color and eliminates the strong and caustic smell. This process takes place after many months of maturation under strictly controlled temperature and humidity. The result is a sweet and pleasantly smoky taste without the strong smell that common garlic has and without losing its beneficial ingredients.

It can be used in all foods emphasizing their taste with special use in pasta, pizzas, sauces. 

Black garlic has twice the antioxidant power of white garlic Black garlic does not have the strong smell of garlic and can be consumed in large quantities without the olfactory side effects.

Store in a cool and dry place.