Black Garlic Head

This black garlic head is a little piece of kitchen magic. Starting life as fresh purple garlic from Las Pedroñeras – a renowned Protected Geographical Indication area in Spain – the heads are slowly matured under carefully controlled conditions until the cloves turn jet black, soft and sweet. No preservatives, no artificial colours, and no additives of any kind.

During this long, gentle process, the sharp heat of raw garlic mellows into a rich, almost balsamic character with notes of molasses, ripe fruit and subtle umami. The texture becomes tender and spreadable, so you can simply press the cloves out and mash them with a fork.

This is an easy way to bring a restaurant touch to weeknight meals. Stir a clove into mayonnaise for a Spanish‑style alioli, blend it into butter for steaks and grilled vegetables, or whisk it with extra virgin olive oil and Sherry vinegar for a deep, gently sweet dressing.

💡 Practical Ideas: How to Use Black Garlic Head

Black Garlic Alioli

Mash a few cloves with a pinch of salt, then mix into good mayonnaise and a splash of your Capirete Sherry vinegar for a soft, garlicky alioli to serve with patatas bravas, grilled vegetables or prawns.

Simple Black Garlic Butter

Blend softened butter with crushed black garlic, a little sea salt and chopped parsley. Chill in a log and slice over grilled steak, roast chicken, or roasted seasonal veg.

Weeknight Pasta Sauce

Fry some onion in olive oil, add chopped tomatoes, then stir in a couple of finely chopped black garlic cloves at the end. It rounds out the sauce with a gentle sweetness and depth without any extra effort.

Spanish‑Style Dressings

Whisk crushed black garlic with extra virgin olive oil, Capirete Sherry vinegar and a little mustard for a glossy vinaigrette to drizzle over roasted peppers, tomato salads or grilled aubergines.

Cheeseboards & Tapas Boards

Serve whole cloves from the head alongside Manchego, Ibérico chorizo and crusty bread. The sweetness of the black garlic sits beautifully with the saltiness of cured meats and cheese.

Mash & Purées with a Twist

Stir a couple of mashed cloves into potato purée, cauliflower mash or white bean purée. It gives a restaurant‑style depth, especially when served with Ibérico pork or roast chicken.

Finishing Touch for Soups & Stews

Blend a clove into the soup just before serving – especially tomato, pumpkin or mushroom soups – for a rounded, savoury finish that guests won’t quite be able to pin down.

Homemade Mayonnaise, Dips & Spreads

Use it in hummus, bean dips or cream cheese spreads for pintxos and canapés. The soft texture of the cloves makes them very easy to work with.

Ingredients: Fresh purple garlic from Las Pedroñeras (Protected Geographical Indication). No preservatives or artificial colours. Free of any kind of additives.

Nutrition (per 100g):

• Energy: 160.8 Kcal/672 KJ
• Fat: <0.6 g
  •  of which Saturated: 0.0 g
• Carbohydrate: 29.4 g
  • of which Sugars: 24.2 g
• Food Fiber: 3.0g
• Protein: 9.3 g
• Salt: 0.025 g