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Slices of French or Italian bread that are flavored with garlic butter and possibly herbs on both sides of the bread and then oven toasted to a crispy texture.

Butter that is blended with chopped, crushed, or minced garlic or garlic powder. The garlic flavor can be made as strong as desired depending on the amount of garlic used.

A seasoned salt that is a combination of 1 part garlic powder and 3 parts salt that may have a moisture-absorbing agent added.

A type of bread flavored with garlic and butter. The garlic and butter are usually spread onto bread that has already been baked rather than being incorporated into bread dough.

A food seasoning that is mainly a mixture of garlic and black pepper with other seasonings such as onion, sweet peppers, and salt added, depending on the provider.

An Italian olive paste, used as a food spread or sauce, that is made with green olives pureed and mixed with olive oil, anchovies, capers, lemon juice, vinegar, red chiles, garlic and assorted herbs and seasonings.

Sometimes referred to as Italian bacon, lardo is basically cured pork fat taken from the back of a pig, seasoned with garlic and herbs, and aged for 4 to 6 months.

A type of thick soup that is a specialty of the Tuscany region of Italy. Traditionally, ribollita (which is Italian for “twice boiled”), was basically leftover minestrone soup that was reheated (or re-boiled, hence the name ribollita); however, chunks of crusty bread were added to the leftover soup before it was served.