The best analogy to describe the flavour of black garlic is that it tastes like an ageing cheese. There’s a reason why you age cheese: to bring out its unique flavours. The same is done with garlic, turning it black to bring out its taste. Black garlic has the texture of black jellybeans and flavours that linger like molasses and balsamic vinegar.
It doesn’t have the raw brute taste of raw garlic. It’s not overpowering. Black garlic has real sweetness to it. Balanced with a touch of vanilla this tapenade is the perfect accompaniment to toasted sourdough, a juicy eye fillet or simply spoon some on your boiled eggs.