White garlic caramelises slowly for 40 days, under controlled conditions of temperature and humidity, developing especially tasty features, but also its antioxidant properties. After the garlic is matured, we peel the cloves by hand, choosing only the best and premium, which are placed in sterile glass jars. The result is extremely aromatic, with senses of liquorice, caramel, coffee and molasses. It is soft and can be used easily melted in warm and cold sauces, or as a spread in marinades, in salads, pasta.