Tottori black garlic puree

Soft and powerful at the same time, it loses its strong garlic smell but retains the subtle fragrance, also developing very balsamic aromas. Garlic used to make this puree is reputed for its very chubby bulbs, and its fragrance, close from the pink Lautrec garlic. It does not go under any thermic process.
It is fermented during 45 to 60 days with extremely pure deep sea water. Under controlled conditions of temperature and humidity, it pickles itself, taking on a soft, very tender texture, close to that of dried apricot or plum pulp, of which we also find the flavors.

Our perfect combination : It will bring color and fruitiness to white fish dishes (sole, turbot, brill, bass etc) and meat (lamb, pork, poultry).Together with olive oil, tomato and onion, it will bring a nice touch to your sauces for marinades and frying, your pizzas, white rice, sautéed rice and pastas.