Preparation: after boiling the garlic, we cook it in extra virgin olive oil and salt, it is passed through a mini pimer and made into a pulp, then put into jars and pasteurized in a bain-marie for at least 1 hour.
 
Ingredients: 100% fresh garlic, extra virgin oil, salt.
 
Advice from the agrichef: garlic cream is used a lot to enrich hot bruschetta or traditional bread canapés, very good if spread on grilled pork, very good on grilled eel, ideal for quickly preparing a pasta with garlic, oil and chili. Combined with the boiled meat trolley it is fantastic.