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Black caviar

The black garlic is given its unique flavour by a fermentation process. The sugars and amino acids combine to produce melanoidin, which gives the garlic its rich black colour. 

Creation by Jonnie Boer, Librije’s Atelier, Zwolle, the Netherlands. 

Allergens & dietary requirements

  • Celery
  • Sulphite
  • Mollusks


  • 40 cloves black garlic
  • cloves garlic
  •  as needed olive oil
  • chicken stock
  • 2.5 squid ink
  • 11 agar agar
  • cayenne pepper
  •  as needed salt
  • sunflower oil

Preparation method

  • Place the sunflower oil in the freezer so that it can become ice-cold.
  • Gently fry the garlic in the olive oil on a low heat.
  • Add the stock, bring everything to the boil, and simmer for a while.
  • Purée the mixture in the blender and pass through a sieve. 
  • Add the rest of the ingredients, except for the sunflower oil, and bring to the boil again. 
  • Allow to cool down a little before placing the mixture in a squeeze bottle and make a hole in the back. 
  • Drip the liquid into the cold oil drop by drop. 
  • Sieve the balls from the oil and store in the refrigerator until needed. 

Serving suggestions

  • As a component in a composition with mackerel, cucumber, and yoghurt. 
  • As a component in a composition with squid, green herbs, and spring onion.