The black garlic “ajo negro” marinated in salt water is the European equivalent of the “Umami” in Japan. The raw garlic is kept in sea salt brine at low heat for around 4 months, which creates a unique and characteristic aroma and the garlic turns black. Discover the taste of vanilla and plum together with caramel, balsamic vinegar, and licorice nuances. This “Mar Blau” composition can be used in many ways: in sauces, aioli, or hummus.
Special Edition in collaboration with Plastic Free Ibiza. With this special edition, SAL de IBIZA supports a charity project: for every “Mar Blau” sold, 1 Euro is donated to PLASTIC FREE IBIZA. This Ibiza-based, non-profit organization supports local projects that care for the environment and the extraordinary natural beauty of our favorite island, so those future generations can also love and enjoy Ibiza.