Badia Minced Garlic in Olive Oil 16 oz

Badia minced garlic in olive oil is the jar that quietly replaces the cutting board on weeknights — pre-minced, suspended in oil, ready to hit a hot pan without the peel-and-chop tax.

Sixteen ounces of fresh garlic minced and packed in olive oil, refrigerate after opening. A spoonful goes straight into the sofrito, the marinade, the mojo. The garlic is already broken down, so it releases flavor fast and browns evenly without the bitter edges that come from rushed mincing.

Common Uses: sofrito base with onion and ají, mojo criollo for yuca and lechón, camarones al ajillo, picadillo, ropa vieja, frijoles negros, marinades for pollo asado and grilled steak.

Pantry Role: sofrito starter, brine/marinade base.

Common In: Cuban, Spanish, and broader Caribbean kitchens — and in any household where someone cooks dinner after a full workday and doesn't want to mince six cloves of garlic from scratch.

Cultural Context: Garlic is non-negotiable in Cuban cooking — mojo without it isn't mojo, and a sofrito without it isn't a sofrito. The jarred version isn't a shortcut Cuban grandmothers would have used, but it's the one their granddaughters reach for when the workday runs long and dinner still needs to taste like home.

Pairs With: Badia comino, naranja agria, bay leaves, olive oil, yellow onion, green bell pepper.

Ships nationwide to Cuban-American households that go through garlic faster than they go through almost anything else.