Badia Minced Garlic in Olive Oil 128 oz

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.