Badia Minced Garlic in Olive Oil 32 oz

Badia minced garlic in olive oil is the jar that lives next to the stove in a lot of Cuban-American kitchens — the shortcut for cooks who know what fresh garlic should taste like but don't want to peel six cloves every time they start a sofrito.

Pre-minced fresh garlic suspended in olive oil, 32 oz jar. Spoon it straight into the pan: the oil carries the garlic, blooms fast, and skips the chopping board entirely.

Common Uses: sofrito base for frijoles negros and moros y cristianos, garlic oil for camarones al ajillo, marinade base for pollo asado and ropa vieja, finishing drizzle for yuca con mojo, everyday seasoning for rice and vegetables.

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

Common In: Cuban, Spanish, and pan-Latin home kitchens across Miami-Dade, Hialeah, and Cuban-American households nationwide.

Cultural Context: Garlic is non-negotiable in Cuban cooking — mojo without garlic isn't mojo. The Badia jar earned its place because it respects the ingredient: real minced garlic in real olive oil, not garlic powder pretending. It's the compromise abuelas make on a Tuesday when the pernil still needs to get marinated before bed.

Pairs With: Badia comino, naranja agria, oregano, bay leaf, and any cut of pork or chicken headed for the oven.

Ships nationwide — a Latin-grocery staple that's not always easy to find on a standard supermarket shelf.