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Instantly mince garlic without a knife — self-cleaning basket
Provençal olive paste — crostini, sandwiches, pasta, fish topping
Granulated garlic — rubs, seasoning blends, sauces, marinades
Shelf-stable garlic — quick garlic without peeling or mincing
Filipino cured beef mix — thin-sliced, pan-fried, garlic rice, egg
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Instantly mince garlic without a knife — self-cleaning basket
Provençal olive paste — crostini, sandwiches, pasta, fish topping
Granulated garlic — rubs, seasoning blends, sauces, marinades
Shelf-stable garlic — quick garlic without peeling or mincing
Filipino cured beef mix — thin-sliced, pan-fried, garlic rice, egg
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rinse olives in water With back of wooden spoon, crush olives open (if this just smooshes them, then you will need to manually slit each one with a knife -- pain in the tookus) Smash all garlic layer olives, garlic, olives, garlic pour EVOO Make sure EVOO covers last olive by atleast a 1/2 inch wrap with some nice cloth and ribbon on top -- you know to make it look like you just got this tasty savory at some yuppie green market ideally serve with nice tooth picks (like the one with those tiny sea shells glued on them -- yes, I went there)