In Paraguayan kitchens, garlic and olive oil are almost daily presences – on toast, in salads, or quick pasta dishes. But the combination goes beyond flavor: studies suggest the duo may help care for the heart, provided it is prepared and stored correctly.
Garlic contains sulfur compounds, such as allicin, which forms when the clove is crushed. Research indicates that allicin may have a modest effect on reducing blood pressure and improving lipid markers, especially in people with elevated levels. Extra virgin olive oil, in turn, is rich in oleic acid and polyphenols, central components of the Mediterranean diet, associated with a healthier cardiovascular profile when they replace less beneficial fats.
Together, olive oil acts as a culinary vehicle that facilitates regular garlic consumption, without the need for supplements. The key lies in consistency and in replacing bad fats, rather than in occasional doses.
However, homemade preparation requires care: raw garlic immersed in olive oil can favor the growth of Clostridium botulinum, the cause of botulism. To avoid risks, the rule is simple: keep the mixture refrigerated and consume within a few days. A practical tip is to heat the olive oil over low heat with the garlic cloves, without frying, until the aroma softens; then let it cool and refrigerate. This reduces the intensity of raw garlic and improves digestibility.
The recommended consumption is 1 teaspoon to 1 tablespoon per day, on toast, greens, vegetables, or salads. It is not a medicine, but a dietary habit. People who use anticoagulants or antiplatelet drugs, have scheduled surgery, severe reflux, or garlic intolerance should consult a healthcare professional before increasing consumption. The mixture does not replace prescribed medications for blood pressure or cholesterol.