What would Greek-Mediterranean cooking be without garlic? Yet, peeling it can sometimes be a chore. Enter Nissos, a small family-run company with roots on the Northeastern Aegean island of Lesvos, home to much great food. They’ve sourced real Greek garlic from the fertile Thessaly plain, in Central Greece, peeled it for us and preserved it in a light brine.
This is not just any old garlic. The variety of Platykambou, as it’s called, was first noticed by one of the world’s premiere makers of natural garlic remedies and probiotics, the Japanese nutraceutical company Wakunaga. Garlic Platykambou has an exceptionally high concentration of essential oils and other cancer-fighting nutrients. The University of Thessaly stepped in, and is now conducting studies on the health benefits of this particular garlic variety, aiming to achieve designation of origin status. Platykambou garlic, besides being extraordinarily rich in nutrients and essential oils, is noticeably aromatic, with a complex flavor that derives from this region’s unique microclimate.