Garlic with a pungent and powerful flavour from Andalusia. Because Andalusia is so southerly, the region is extremely hot and dry, which does not make it very suitable for growing garlic. Not surprisingly, most garlic is grown in the more northerly Castilia-La Mancha region, with a main centre around Las Pedronas. Nonetheless, garlic from Andalusia has been popular in gastronomy for a very long; in fact, as this garlic is grown in more difficult circumstances, it is extremely pungent and has a distinctive taste, which explains why it is regarded as the ultimate flavouring for Spain’s great favourite, Alioli.
Andalusian garlic 72.5%, olive oil, water, salt 2.5%, stabilizers (guar gum, xantan gum), acid (lactic acid), preservative (potassium sorbate)
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