Olive oil with garlic

Azada Garlic Oil, Organic Olive Oil with Garlic from Tarragona

Azada Garlic Oil is an organic olive oil with fresh garlic, cold-pressed together with Arbequina olives in Tarragona. No garlic flavoring, but real garlic pressed directly with the olives – hence the intense profile. Gluten-free, vegan, certified organic.

Azada Garlic Oil is an organic extra virgin olive oil from Tarragona, made by pressing fresh garlic directly with Arbequina olives. The Forssmann family founded the brand in Tivissa in 2009 and packages the oil in white bottles with the signature Azada branding. Gluten-free, vegan, lactose-free – an honest garlic alternative without artificial flavorings.

Garlic, green grass, a hint of peppery spice

Azada Garlic Oil has an intense aroma of fresh garlic, underscored by the typical Arbequina notes of grass and apple, with a fine peppery finish on the palate.

On the tongue, the garlic oil flows with the same elegance as the pure variety – the olive oil base is the same, only now with garlic resonating in every drop. What you taste immediately: no artificial garlic flavor, but the genuine juice of fresh garlic cloves, which are milled together with the olives.

Its character compared to oils made with garlic powder or flavorings: you will notice the difference with the very first drop. The freshness is preserved because the garlic is not crushed separately but pressed alongside the olives – a process that captures aroma and character far better than any post-production flavoring.

Where there is garlic, there is summer

Garlic oil replaces fresh garlic when you don't have any on hand – and gets pasta, pizza, and marinades ready faster than it takes to peel a single clove.

It is, of course, a classic for Mediterranean cuisine: over pasta with tomato and parmesan, in a marinade for grilled lamb or sea bream, for searing crustaceans, or drizzled over bruschetta with ripe tomatoes. But try it poured pure over fresh tortillas, in an aioli instead of a crushed clove, over roasted cauliflower, or simply for dipping with good bread.

Once opened, the garlic aroma is at its most intense. But be careful: it is truly garlicky – if you are using it for the first time, start with half the amount you would normally use. The bottle will last longer, and the character remains.

For your pantry, it is worth combining it with the pure variety for dishes without garlic and the chili variety when you want to turn up the heat.

If you want to discover the entire brand, you can find all Azada varieties in the brand overview.

Pressing instead of flavoring – the Azada process

At Azada, the garlic is not added to the oil as an extract or flavoring; it is added directly into the mill along with the Arbequina olives.

Fresh garlic cloves are pressed together with the vibrant green-violet Arbequina olives. In this way, the garlic juice migrates into the oil and remains there as a natural flavor – without preservatives, without artificial aromas, and without post-production infusion. This process is rooted in Spanish olive oil tradition and gives the brand its characteristic style.

Behind Azada is the Forssmann family from Tivissa in the province of Tarragona, who founded the brand in 2009 together with Josep Maria Mallafre. "We wanted to bring the taste of Spain to the table," says Kevin Forssmann – this holds true for the garlic oil as well, which tastes more like Spanish summer cooking than a standard garlic seasoning oil.

From the company's own mill in Tarragona, the garlic oil comes in two sizes: a 100 ml white glass bottle for your first try and a 225 ml bottle for your stock – both with the signature Azada branding.

An honest alternative to industrial garlic-flavored oils – a Mediterranean staple that belongs in every kitchen.

Organic inspection number ES-ECO-019-CT Spanish agriculture