The Original Cold-Pressed Black Garlic Olive Oil

A project in Zakynthos, Greece by Symposium Olive Oil
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Funding Successful

The world's first cold pressing of black garlic into olive oil. Superfood + Superfood = Hyperfood.
Backers: 94
Average Pledge Per Backer: £29

Funded: £2,712 of £2,000
Dates: Sep 24th -> Oct 20th (27 days)
Project By: Symposium Olive Oil
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£2,712

current pledge level
Last Updated: October 20 @ 08:05 -0400 GMT

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funding period ended

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Latest News

The science behind the magic. "Black garlic: A critical review of its production, bioactivity, and application."

October 15th - via: kickstarter.com
“It's still magic even if you know how it's done.” - Terry Pratchett https://www.sciencedirect.com/science/article/pii/S1021949816301727 The backers who are making possible The Original Cold-Pressed Black Garlic Olive Oil by Symposium are a bunch... (Read More)

It's a barcode!

October 9th - via: kickstarter.com
OK... so this may not be the most exciting piece of news in the grand scheme of things. However, Team Symposium are jumping for joy at the arrival of our bonny, bouncy barcode. Bonny B. Barcode will be registered in just a couple of weeks (when we... (Read More)

Get a sneak peak inside our partner olive press on Amazon Prime Video

October 6th - via: kickstarter.com
The world's original cold-pressed black garlic olive oil is just weeks away and, thanks to friends old and new, it's already fully funded. There are many olive presses on Zakynthos, but few bring together traditional pride and passion with modern... (Read More)

NEW Rewards! 10 x 100ml limited edition bottle (£8 per bottle).

October 4th - via: kickstarter.com
Team Symposium is delighted to announce that additional rewards have been added to our campaign. Backers will now be able to get their sticky paws on 10 additional lots of our £80 reward.  10 x 100ml limited edition bottle (£8 per bottle). This is... (Read More)

It's garlic Jim, but not as we know it.

October 2nd - via: kickstarter.com
WHAT IS BLACK GARLIC? Black garlic is a type of aged garlic, whose browning is attributable to the Maillard reaction: the same chemistry between amino acids and reducing sugars that gives that distinctive flavour to seared steaks,* pan-fried... (Read More)

Eyes Wide Shut: why Lord Byron's eyes are shut on our logo

September 27th - via: kickstarter.com
“Garlic is the Lord Byron of produce, a lusty togue that charms and seduces you but runs off before dawn…” – Robin Cherry, Garlic and Edible Biography (2014) George Gordon Byron was born on 22 January 1788. Byron was a nobleman, poet, peer,... (Read More)

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