Garlic pickled in vinegar with basil, oregano and parsley. The pickling takes the harsh bite off the garlic and leaves the flavor.
Put it on an antipasto or charcuterie board, drop a few in a Bloody Mary or martini, chop it into pasta sauce or a vinaigrette, or mash it into butter for garlic bread. A splash of the brine livens up a marinade.
16 oz. Garlic, vinegar, salt, basil, oregano and parsley.
Also for the antipasto board: Marinated Mushrooms.