Harvested at the beginning of summer, the garlic flower is picked while in the bud stage, and then chopped and fermented in oil with the aid of a lactic starter. After fermentation and a maturation period of two months at 4°C, the flowers develop their full taste. During fermentation the pH is naturally reduced to less than 3.9 and all the sugars are converted, resulting in a product with a stable flavour.
This product may be kept refrigerated for months and can be stored, without any preservatives, at room temperature.
It has a unique, more delicate flavour than garlic but without garlic’s strong and pungent taste, and it seasons food without disguising the taste. Highly digestible, it leaves no garlic odour on the breath.
Blending beautifully with fish, seafood and pasta, its refined taste makes it a very versatile seasoning that lends itself to an infinite variety of gastronomic experiences.