Badia Minced Garlic in Olive Oil 32 oz Pack of 2

Two 32 oz jars of Badia minced garlic in olive oil — the back-up jar tucked behind the front jar, the way garlic-heavy households actually shop. If you cook Cuban food more than twice a week, one jar moves faster than people expect.

Same pre-minced fresh garlic in olive oil, doubled. Open one, keep the second sealed in the pantry for the next round of marinades, beans, and weekend pork.

Common Uses: building sofrito for picadillo and ropa vieja, marinating pollo asado and pork for the oven, garlic oil base for camarones al ajillo, stirring into frijoles negros and moros y cristianos, finishing yuca con mojo.

Pantry Role: sofrito starter, brine/marinade base, pantry staple.

Common In: Cuban and pan-Latin home cooking across South Florida, the Northeast Cuban diaspora, and Cuban-American households nationwide.

Cultural Context: Two jars isn't excessive — it's how a working Cuban kitchen runs. Garlic goes into the beans, the meat, the rice, the dressing on the avocado, the oil for the tostones. Buying the pair means not running out mid-recipe on a Sunday afternoon when every grocery store across town is packed.

Pairs With: comino, oregano, bay leaf, naranja agria, white onion, and bell pepper — the working vocabulary of a Cuban sofrito.

Ships nationwide for cooks who go through garlic faster than the average pantry expects.