How it is produced

Black garlic was traditionally produced from white garlic.

near hot springs, where the temperature and humidity turned it black, soft, mild and pleasant to the taste.

Nowadays, it remains in special certified chambers, made specifically for black garlic, under regulated temperatures and humidity, without any additional auxiliary or preservative for almost 2 months. It is monitored daily, to reach the desired result, depending on the size and season. After being extracted from the chamber, it remains at room temperature for at least 10 days to balance and is then cleaned by hand.

At Black Garlic Downvillage, we use certified garlic of good agricultural practice, mainly from Platykambos, Larissa, which according to research produces one of the highest quality garlic in the world. We collaborate with specific producers, controlling the entire production chain, from the composition of the soil, the water, to the final product, in each production of white garlic. At the same time, we experiment with our producers by planting new varieties, exploring their characteristics in order to make Downvillage black garlic even more qualitative in terms of taste and nutrition.