Symposium is bringing together two so-called superfoods – extra virgin olive oil and black garlic – to create what it describes as a ‘hyperfood’: Black Garlic Olive Oil.
The company sources its olive oil from the Greek island of Zakynthos, where it says olive oil is known for its ‘fine, fruity flavour’.
The garlic bulbs are aged in small batches and stewed in their own juices to produce a ‘definitive black garlic’ that can be matured for up to six months.
The NPD was inspired by the ‘fusion of old values with modern techniques and equipment’ on the island of Zakynthos, according to Symposium’s Dan Lentell. “I saw how they were supplementing their straight olive oil with other flavours – orange, lemon, white garlic – and even though this was years ago, something stuck in my mind. What else could be added with the olives?”
The Original Cold-Pressed Black Garlic Olive Oil retails for £10 and is available via Symposium’s Etsy site.