Garlic Chopped

While it is possible to cultivate garlic from seed, most of the world’s garlic is grown by planting single cloves, which will grow into bulbs. Here at Olam, our agricultural operations team plant our virus-free garlic cloves as a row crop in California’s San Joaquin Valley. In partnership with our multi-generational farmer partners, we grow a soft neck variety of garlic known for its strong, intense flavor and larger bulb size.

Our AtSource verified, California garlic is first planted in the Fall, with harvest beginning in mid-summer, although it can run as late as early October depending on yield. After the garlic is harvested, it travels to our processing facility in Gilroy, California, the "garlic capital of the world.” 

We begin the process by drying out the garlic in a curing bay to facilitate cracking. It is then cleaned, sliced and dried to the desired moisture level. Once properly dried, the garlic is broken and sieved to its various sizes. The largest pieces become chopped garlic. 

So, when can I use chopped garlic? Chopped garlic has many applications, including: 

• Rustic dry blends for smoked and grilled meats
• Toppings on bagels and breads
• Rehydrated and used in a chunky salsa or garlicky salad dressing
• Combined in a simmering soup or stew

Garlic is a member of the Allium family, which means it is closely related to onions, shallots and leeks. It has been used by humans for over 5,000, making it one of the oldest cultivated crops. Garlic is grown all around the world and has been used as food, medicine, money and even in magic. 

The crop is believed to have originated from Central Asia, Southern Asia or Southwestern Siberia. From here, garlic travelled to Egypt, Pakistan, India and China. It was even used payment to workers and slaves who built the great pyramids.