An absolute essential! Almost by default an ingredient in any recipe, it is as ubiquitous as unique. The way it is cut and cooked can often say much about who cooks it and where it is cooked. Finely chopped, roughly cut, mashed, sliced, browned, raw, boiled, roasted…
Garlic should be bought firm and kept in a cool area. Discard blemishes and make sure it tastes fresh. A hint of off garlic can carry an unpleasant taste in food.
The triangle of garlic, olive oil and bread is at the core of Portuguese food, making the base of the simplest, yet hard to get right, “açorda” (bread soup).