Garlic Olive Oils, Garlic Salts & Garlic Balsamics

What Sets Garlic Infused Olive Oil Apart

Garlic Infused Olive Oil from Nelson Olive Oil Co. starts with extra virgin olive oil and introduces garlic flavour after pressing, which allows the oil to carry a consistent, rounded garlic taste without the sharpness of raw garlic. The result is an oil that works both as a finishing drizzle and as a cooking base, delivering savoury depth at every stage of a meal. Nelson Olive Oil Co. tests all oils for purity, so the garlic flavour you taste comes from the infusion process rather than additives or artificial flavouring.

How garlic infusion differs from raw garlic

Raw garlic added to a hot pan can burn quickly and turn bitter, while Garlic Infused Olive Oil distributes garlic flavour evenly across the entire dish without the risk of scorching. The infusion process mellows the sharp allicin compounds in fresh garlic and produces a rounder, more approachable flavour that works in pasta, roasted vegetables, bread dipping, and marinades. Home cooks who find raw garlic overpowering in cold dishes often find garlic infused oil delivers the flavour they want without the intensity.

Black Garlic and Ginger Infused Olive Oil Explained

Black Garlic and Ginger Infused Olive Oil combines two ingredients that each go through a transformation before reaching the bottle. Black garlic is regular garlic that has been slowly fermented over weeks, which converts its sharp pungency into a sweet, molasses-like depth with umami undertones. Ginger adds a warm, slightly spicy brightness that balances the richness of the black garlic, making this oil a strong choice for Asian-inspired dishes, glazes, and roasted proteins.

Best uses for black garlic and ginger oil

Black Garlic and Ginger Infused Olive Oil works especially well as a finishing oil drizzled over roasted carrots, miso soup, noodle dishes, and grilled salmon. The oil also performs well as a marinade base for chicken thighs or pork belly, where the fermented sweetness of black garlic caramelizes during cooking. Cooks looking to add complexity to a stir-fry or fried rice without adding multiple separate ingredients can use this oil as a single-ingredient flavour shortcut.

Garlic Chive White Balsamic Brings Garlic to Dressings

Garlic Chive White Balsamic gives garlic flavour an acidic, lighter vehicle that works in dishes where oil would be too heavy. White balsamic vinegar from Modena, Italy, provides a mild sweetness and gentle acidity as the base, and the garlic chive infusion adds an herbaceous, savoury note that makes this balsamic a strong pairing for summer salads, grain bowls, and cold noodle dishes. Nelson Olive Oil Co. sources balsamics from Modena, where white balsamic production relies on white Trebbiano grape must cooked at lower temperatures than traditional dark balsamic, preserving a lighter colour and milder flavour profile.

Pairing Garlic Chive White Balsamic with garlic olive oil

Garlic Chive White Balsamic paired with Garlic Infused Olive Oil creates a fully garlic-forward vinaigrette that coats greens, roasted vegetables, and pasta salads evenly. The acidity of the white balsamic cuts through the richness of the oil, while the chive note in the vinegar adds an onion-family brightness that lifts the overall flavour. For cooks who want to explore oil and balsamic pairing ideas for every dish, this garlic combination is one of the most approachable starting points in the collection.

Greek Leek Fused Olive Oil and the Allium Family

Greek Leek Fused Olive Oil belongs to the same allium flavour family as garlic, using leek crushed together with olives at harvest time rather than introduced after pressing. The fusing process embeds leek flavour directly into the oil during extraction, producing a more integrated, seamless flavour than post-press infusion. The result is a subtler, sweeter allium note compared to Garlic Infused Olive Oil, making Greek Leek Fused Olive Oil a strong choice for dishes where garlic would overpower, such as delicate fish, white bean dips, and soft scrambled eggs. To understand how fused and infused olive oils differ in production, Nelson Olive Oil Co. covers the distinction in detail on the blog.

Roasted Garlic and Onion Sea Salt Finishes Every Dish

Roasted Garlic and Onion Infused Sea Salt from Saltwest Naturals adds a garlic flavour layer to dishes through seasoning rather than fat, which makes it useful in situations where adding more oil is not practical. The roasting process mellows the sharpness of both garlic and onion before they are blended into the sea salt, producing a warm, slightly caramelized flavour that works on roasted potatoes, popcorn, grilled meats, and pasta. Nelson Olive Oil Co. carries this salt as part of the Canadian sea salt and specialty food range, which pairs naturally with the garlic oils and balsamics in this collection.

Using garlic salt alongside garlic oil

Combining Roasted Garlic and Onion Sea Salt with Garlic Infused Olive Oil on the same dish layers two different expressions of garlic flavour without making the dish one-dimensional. The oil carries fat-soluble garlic compounds that coat the palate, while the salt delivers a roasted, dry garlic note on top. This combination works particularly well on focaccia, roasted cauliflower, and homemade garlic bread where garlic is meant to be the dominant flavour.

Try Garlic Products Before Committing to a Full Bottle

Nelson Olive Oil Co. offers free samples on the website, which lets customers taste garlic oils and balsamics before purchasing a full-sized bottle. The tasting room at 101-502 Baker St in Nelson, BC also carries the full garlic range for in-person sampling. Customers who order online and want to explore the garlic collection alongside other flavour families can browse olive oil and balsamic gift packs that combine multiple products into a single order. Free Canada-wide shipping applies to all orders over $150, which makes building a garlic-focused pantry order straightforward for customers across British Columbia, Alberta, and every other Canadian province.