Badia Minced Garlic in Olive Oil 128 oz

Badia Minced Garlic in Olive Oil 128 ozOpen the jar and the kitchen already smells like Sunday Badia minced garlic suspended in olive oil, ready to hit the pan without peeling, smashing, or chopping a single clove. This is the gallon size jar: peeled garlic, minced fine, packed in olive oil that keeps it soft and aromatic. The format Cuban American cooks reach for when sofrito gets built two or three times a week and the mortar and pestle ritual has been quietly retired for weeknights.

Open the jar and the kitchen already smells like Sunday — Badia minced garlic suspended in olive oil, ready to hit the pan without peeling, smashing, or chopping a single clove.

This is the gallon-size jar: peeled garlic, minced fine, packed in olive oil that keeps it soft and aromatic. The format Cuban-American cooks reach for when sofrito gets built two or three times a week and the mortar-and-pestle ritual has been quietly retired for weeknights.

Common Uses: sofrito base with onion and ají cachucha, frijoles negros, ropa vieja, picadillo, moros y cristianos, camarones al ajillo, mojo for yuca, marinade for pollo asado.

Pantry Role: sofrito starter, base seasoning, brine/marinade base.

Cultural Context: Fresh garlic is non-negotiable in Cuban cooking — almost every savory dish starts with it bubbling in oil. The jarred-in-oil format is the practical compromise the diaspora made: same flavor in the pan, none of the prep time before a long workday. You'll find this jar in Hialeah kitchens, Miami home cocinas, and Cuban-American households nationwide that cook from scratch but not from scratch-scratch.

Pairs With: Badia complete seasoning, comino, bay leaf, naranja agria, Spanish olive oil, and any cut of pork or chicken headed for a long marinate.

Ships nationwide. The 128 oz size is hard to find outside South Florida Latin grocers — this is the restocking jar for cooks who go through garlic faster than they can buy it loose.