大蒜橄欖油

I was skeptical that an oil could replace fresh garlic, but the robust flavor hits right away and the extra virgin base stays smooth, so I've stopped keeping cloves in the kitchen altogether.

The garlic flavor is genuinely bold and robust—it's saved me so much time not having to mince cloves for weeknight pasta. My one gripe is the pour can get a bit messy near the rim, but that's a small price for the convenience.