Wajos Garlic on Olive Oil. 99 percent extra virgin olive oil from Spain and garlic oil, bold and without peeling – the seasoning oil for bread, pizza, and everything off the grill.

Wajos Garlic on Olive Oil is an olive oil preparation made from 99 percent extra virgin olive oil from Spain and garlic oil, 250 ml from Dohr on the Moselle. Not an oil with cloves inside, not a frying oil for a hot pan, not a mild salad oil, but a seasoning oil with distinct garlic that you drizzle over your food at the very end. Vegan.

Garlic on Olive Oil by Wajos solves a problem that arises in every kitchen every evening: the garlic has to be peeled, chopped, and added to the pan at exactly the right moment, or else it burns and turns bitter. Your fingers smell until the next morning, and if you only need a hint, half a clove is left over. With this bottle, the garlic is already in the oil—consistent, easy to dose, and your cutting board and knife stay in the drawer. A teaspoon over the finished dish makes it taste as if someone has just sautéed a fresh clove. We get regular orders for this oil, almost always together with a Crema or a second seasoning oil.

Garlic that tastes like garlic, on an olive oil with its own fruitiness

The oil is golden-green like a fine olive oil and smells immediately of garlic upon opening—round rather than sharp and raw, like garlic that has been briefly infused in oil. On the palate, the olive oil’s own fruitiness comes first, then the garlic, which lingers for a long time. 99 percent of the bottle is extra virgin olive oil from Spain, with the rest being garlic oil. There are no pieces, cloves, or sediment—the aroma is in the oil itself. That’s why the last spoonful tastes like the first.

The oil is bold. Anyone drizzling it over bread will taste garlic—distinctly more than just a hint. It is not suitable for those who only want a subtle whisper of flavor or are looking for an oil with visible herbs—in that case, the Basil on Olive Oil is a better fit, as it is softer and greener. And it is an oil: 91 grams of fat per 100 milliliters, like any olive oil. A teaspoon seasons; a tablespoon dominates.

On bread, pizza, grilled vegetables, and in quick pasta dishes

The simplest application is bread: toast a slice, drizzle with oil, add salt, and you're done. That’s the basic version of bruschetta that sits on our table before grilling. On pizza, the oil is added only after baking—a few drops over the crust, and a frozen pizza tastes like it came from a pizzeria. Grilled vegetables like zucchini, bell peppers, and eggplant get the oil right off the grill, as do halloumi, steak, and lamb chops.

The fastest pasta of the week: boil spaghetti, drain, add two tablespoons of oil, chili flakes, and Parmesan. That’s Aglio e Olio in three minutes, and the pan stays clean. Oven potatoes, rosemary potatoes, and fried potatoes get the oil just before serving so that the garlic remains mild. In salad dressings, it replaces the chopped clove—a teaspoon with vinegar and salt is enough for a bowl of leafy greens. And for those making aioli or herb butter, stir in a spoonful to save yourself the trouble of pressing garlic.

This oil is not suitable for searing, deep-frying, or for use in a hot pan from the start: the garlic aroma does not handle high heat well and will turn bitter. It is a finishing oil—for over the finished dish, into a lukewarm pan, or onto the plate.

Our tip: Toasted white bread topped with diced tomatoes seasoned with the Klassik Bruschetta seasoning mix, finished with the garlic oil—our appetizer for every summer barbecue night.

Olive oil from Spain, garlic from the Moselle

Wajos is a gourmet manufacturer in Dohr near Cochem on the Moselle, and the path to seasoning oils led through wine. The Oster family in Ediger-Eller has been making wine for 15 generations; the name Wajos is derived from Walter Josef Oster, the founder of the family. Starting in the 2000s, son Peter Oster and business partner Ulf Schwichtenberg turned the liqueur manufactory that Walter Oster established in the 1980s alongside the winery into the Wajos brand—opening the first store in Trier in 2008, with shops all over Germany today.

The seasoning oils are at the core of the range: olive oil as a base, combined with lemon, basil, truffle, roasted onion—or, of course, garlic. According to Wajos, the olive oil for this bottle comes from Spain. Of their approximately 900 items, the majority are produced in Dohr itself, where over 80 employees work and an in-house laboratory tests the products. Wajos calls this “controlled smaller-scale production”—a family business that prefers to mix its oils itself rather than buying them pre-made. Within Wajos, the garlic oil is one of the top sellers in the kitchen category.

The oil for grill fans, pizza nights, and people who love garlic

Garlic on Olive Oil is the bottle for anyone who reaches for a garlic clove first thing when cooking—and for anyone who shies away from the peeling. As a gift, it’s perfect for people with a grill, a pizza oven, or a love for Italian cuisine; together with the Lemon on Olive Oil, it’s the oil duo we pack into gift baskets most often. Those who prefer something heartier will find an alternative in the Roasted Onion Seasoning Oil; all oils can be found on our Wajos page.

In terms of storage, keep the bottle in a dry, dark, and cool place—in the kitchen cupboard rather than on the windowsill or in the refrigerator, where olive oil will turn cloudy. 250 milliliters will last for weeks if you use a teaspoon per dish. This oil is not suitable for those who avoid garlic or want only a faint hint of it, nor for anyone looking for an oil to fry with at high heat.

Spanish olive oil and garlic from a bottle instead of a cutting board—the seasoning oil from the Moselle for bread, pizza, and everything off the grill.