This weekend I made several jars of fresh new garlic preserved in olive oil. It is a very tasty condiment that allows you to use healthy garlic all year long.
Garlic is an ingredient that has its fans and fiends. It is a healthy bomb of vitamin, some find it tasty and others hate the smell, in particular afterwards on the breath of others.
I like garlic and use it a lot. The harvest is in June and July and I found a mountain of fresh garlic at a market in Dieppe – not really known for the garlic culture.
In France there are four kinds of garlic, basically either spring or autumn garlic, white, rose or violet, and almost 30 varieties.