mezzomediGarlic
Pungent and sulfurous raw, becomes mild, sweet, and almost nutty when confited.
Garlic is a bulb with a pungent, warm flavor, softened by cooking. Its powerful aroma and creamy texture once roasted make it a staple of Mediterranean cuisine. Raw or cooked, it adds depth and character to soups, sauces, and stewed dishes.
Best pairings
Extra virgin olive oil Classic94%Garlic and olive oil, the foundational pairing of Mediterranean cuisine.
Tomato Classic93%Garlic supports the umami of tomato in all Southern sauces.
Onion Classic92%Garlic and onion, the aromatic base of sofrito.
Olive oil Classic91%Olive oil and garlic, the foundational pairing of the South.
Cherry tomato Classic90%Garlic enhances pan-roasted cherry tomatoes.
Eggplant Classic90%Garlic is essential for baba ganoush and roasted preparations.
Flat-leaf parsley Classic90%Persillade: chopped garlic and parsley, a universal condiment.
Shallot Classic88%An essential aromatic base for all Mediterranean soffritti, sofritos, and persillades.
Basil Classic88%Garlic and basil, fundamental to pesto.
Shrimp Classic88%Garlic prawns, an iconic Spanish tapa.
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Substitutes
FAQ
What goes with garlic?
Garlic pairs especially well with extra virgin olive oil, tomato, onion, olive oil and cherry tomato. Garlic and olive oil, the foundational pairing of Mediterranean cuisine.
What can I substitute for garlic?
If you don't have it, try: onion, shallot, black garlic.