Filippo Berio Garlic Flavoured Olive Oil comes in a 250 ml glass bottle, with small pieces of dried garlic visible in the oil. According to the manufacturer it is made from extra virgin olive oil, dried garlic and garlic flavouring, so the garlic character is already in the bottle and there are no cloves to peel or chop.
In a Turkish kitchen it fits dishes that already lean on garlic. Drizzle it over yoğurtlu patlıcan or cacık, stir a spoonful into warm lentil soup, toss it through roasted peppers and tomatoes, or use it to dress a plate of white beans with parsley and lemon. It also works for sautéing greens, marinating chicken or lamb, and for brushing over pide or toasted bread just before serving.
Keep the bottle in a cool, dry place away from direct sunlight and close the cap after each use. Garlic can turn bitter when it burns, so this oil is at its best as a finishing oil and for gentle everyday cooking rather than long, very hot frying. The manufacturer notes that it may contain traces of mustard, celery seed, garlic, dehydrated onion, sulphites and sulphur dioxide.