New Non-GMO Heirloom Purple Garlic Product Expands Renowned Celebrity Chef’s Line
of Spanish Artisanal Products
Marrying modern cuisine with Spanish passion and tradition, José Andrés Foods launched in 2013 to bring a new line of products from Spain’s most prestigious small producers hand-picked by Chef José Andrés to the US market. Today the chef’s new non-GMO heirloom purple garlic product, Ajo Morado, is available for national distribution and purchase.
“This is the garlic of connoisseurs,” said James Beard Award-winning ‘Outstanding Chef’ Andrés. “The Ajo Morado offers an initially intense flavor which mellows perfectly when cooked, taking any dish to new heights.” Grown in Castilla-La Mancha, the garlic capital of Spain, the José Andrés Foods Ajo Morado is packed for freshness and imparts a vibrant, luscious component to any dish.
The flavorful Ajo Morado can be substituted for traditional garlic in any dish, imparting a more complex flavor profile than white garlic. This high quality, non-GMO purple garlic also makes a beautiful aioli (or allioli in Spanish) to use as a sauce, dip, or even spread on sandwiches, such as in the following recipe developed by Chef Andrés:
Allioli a la Moderna: Modern Garlic & Oil Sauce
Makes 1 cup
- 1 large egg
- 1 cup José Andrés Picual Extra Virgin Olive Oil
- 1 clove José Andrés Ajo Morado (purple garlic), peeled
- 1 tsp José Andrés Gran Reserva Sherry Vinegar
- Salt to taste
- Break the egg into a small mixing bowl. Add 2 tablespoons of the olive oil, the garlic clove, and the sherry vinegar.
- Using a hand-held electric mixer, blend at high speed until the garlic is fully puréed into a loose paste. Then, little by little, add the remaining olive oil as you continue blending at high speed. If the mixture appears too thick when you begin adding the oil, add 1 teaspoon of water to loosen the sauce.
- Continue adding the oil and blending until you have a rich, creamy allioli. The sauce will be a lovely light yellow color. Add salt to taste.
The José Andrés Foods’ Ajo Morado can now be purchased at www.JoseAndresFoods.com for $6 per package. With a portfolio that spans several categories, the full line of José Andrés Foods products provides a taste of quintessential Spanish fare including olive oil and sherry vinegar, canned and jarred seafood, olives, vegetable tapas, breads, potato chips and olives. The line is available for purchase at select Whole Foods, Wegmans and Southern Season stores, as well as at select specialty retailers throughout the country and online at www.JoseAndresFoods.com.
About José Andrés Foods
Owned by renowned Spanish chef José Andrés and his ThinkFoodGroup, José Andrés Foods brings a hand-selected assortment of Spanish culinary products to the American marketplace, focusing on top artisanal producers who use only the best of the land and sea. Building on Chef Andrés’ 20 years of introducing the flavors of Spain to the U.S., his ThinkFoodProducts – the company behind José Andrés Foods – has partnered with distinguished producers from throughout Spain who showcase the truest and highest-quality products of this dynamic country. José Andrés Foods products can be purchased online or at fine retailers in California, Connecticut, the District of Columbia, Massachusetts, Maryland, New Jersey, Virginia and Washington, including Whole Foods Markets, Wegmans, Southern Season and Zabar’s. For more information, visit www.JoseAndresFoods.com.
About José Andrés
Named “Outstanding Chef” by the James Beard Foundation and to Time magazine’s “100 Most Influential” list, José Andrés is an internationally recognized culinary innovator, passionate advocate for food and hunger issues, author, educator, television personality, and chef/owner of ThinkFoodGroup. ThinkFoodGroup is the team responsible for renowned dining concepts in Washington, D.C.; Las Vegas; Los Angeles; Miami; and Puerto Rico. He is dean of the Spanish Studies program at the International Culinary Center. Andrés was host and executive producer of the PBS series “Made in Spain.” His cookbooks include “Tapas: A Taste of Spain in America.” He is founder of the nonprofit World Central Kitchen and is chairman emeritus of DC Central Kitchen. He is the culinary ambassador to the Global Alliance for Clean Cookstoves, and he teaches at Harvard University and George Washington University. For more information, visit www.thinkfoodgroup.com.