I'm dying to try making a black garlic tapenade but, as far as I know, black garlic is not yet available here.
However, as The Globe and Mail points out, Canadians can buy it online from http://www.saucenspice.com/ for $23 per pound plus shipping, but I'm holding out hope and holding back my wallet because they also say it will soon be available at Whole Foods... I never ever shop there for my weekly groceries (recession, people - No Frills and I have gotten tight) but for specialty ingredients like this one I will make the trip over there.
Black garlic is supposed to be sweeter, richer and "less harsh" than raw white garlic, and its texture is apparently more like a soft fruit than anything else.
It's also said to have different health properties from its lighter cousin: It’s loaded with nearly twice as many antioxidants as raw garlic and contains Allycysteine, a compound that may help prevent cancer.
Can't wait to get my hands on some of this stuff... for more recipes and info on how black garlic is made, click here.
Yours in food,
This Week at Serious Eats World Headquarters
7 hours ago