Apollo Peeled Garlic

Apollo Peeled Garlic

Pure flavour, zero prep — your kitchen shortcut to bold, aromatic cooking!

Say goodbye to fiddly cloves and hello to convenience! Apollo Peeled Garlic delivers the full punch of fresh garlic, already peeled and ready to use — saving you time without compromising on taste. It’s the perfect pantry essential for home cooks, meal preppers, and busy kitchens alike.

Overview for Apollo Peeled Garlic:

• Type: Fresh garlic cloves, pre-peeled for convenience

• Aroma: Bold, pungent, and unmistakably garlicky

• Use: Ready for roasting, sautéing, stir-fries, marinades & more

• Storage: Keep refrigerated; lasts longer than whole bulbs

Why You’ll Love Apollo Peeled Garlic:

• No peeling, no waste — just grab and cook

• Great for batch cooking, sauces, curries, and garlic bread

• Consistent flavour, quality, and ease in every clove

• Ideal for both home kitchens & professional use

Top Uses:

• Garlic butter or aioli

• Stir-fries and noodle dishes

• Marinades for chicken or tofu

• Pasta sauces and garlic bread

• Roasted with veg or blended into dressings

Pro Tip:

Roast a few extra cloves of Apollo Garlic and mash them into the butter for deeper flavour!

Garlic Butter Pasta with Parsley

Ready in under 20 minutes — simple, bold, and satisfying.

Ingredients:

• 250g pasta (spaghetti, linguine, or your favourite)

• 5–6 cloves Apollo Peeled Garlic, thinly sliced

• 50g unsalted butter

• 2 tbsp olive oil

• Salt & black pepper to taste

• Small handful of fresh parsley, chopped

• Optional: Grated parmesan, red pepper flakes, or lemon zest

Instructions:

1. Cook pasta in salted boiling water until al dente. Reserve ½ cup of pasta water, then drain.

2. While pasta cooks, heat olive oil and butter in a large pan over medium heat.

3. Add the sliced garlic and gently sauté for 2–3 minutes until golden and fragrant (not burnt!).

4. Toss in the cooked pasta and a splash of reserved water. Stir well to coat in the garlicky butter.

5. Season with salt and pepper, then mix in the chopped parsley.

6. Serve warm, topped with parmesan, chilli flakes, or a squeeze of lemon if desired.