Why Black Garlic and Extra Virgin Olive Oil is a Powerful Duo

Black garlic is fresh raw garlic (Allium sativum) that has undergone a fermentation process, where it’s held at 140 to 170 degrees Fahrenheit for 30 to 90 days. During the fermentation process, the cloves turn a distinct black color. The garlic’s texture and flavor change as well. It’s softer, chewier, and sweeter than regular raw garlic. 

While black garlic seems to be a recent phenomenon, it’s been around and in use for centuries. Its origins are unclear, but it started in Asia well before it became mainstream in the United States. One reason for its popularity is that black garlic, like fresh raw garlic, has antioxidants and other key nutrients that can help to improve your health and prevent serious health-related issues

As Black Garlic is loaded with antioxidants and same as Extra Virgin Olive Oil (EVOO). How about combining the super power of these two.

Some of the benefits of Black Garlic include:

  • Cancer protection;
  • Cholesterol reduction;
  • Disease curtailment; and 
  • Infection prevention.

Mixed with fresh, early harvested, cold-pressed, unfiltered, unrefined EVOO like Elevo, this unique blend is a super concoction of health fighting antioxidants, polyphenols, and omega oils.

 

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