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Harvested at the start of the summer, the garlic cloves are scalded in order to lose their acidity, thereby becoming rather “harmless”.
The garlic is then marinated, either in virgin olive oil or with black olive tapenade. A “provocative” welcoming appetizer !
Best before: 5 years
Storage: room temperature
Contains: garlic, extra virgin olive oil, vinegar, salt, acidifying (E330-E260).
Mild garlic with tapenade
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