Care Instructions

How to store and care for your bottle of Singarlic


Garlic Confit is French – and what do the French not have? Our weather.

You need to refrigerate your garlic confit within 24 hours of receiving it.

Always keep your Singarlic refrigerated, and avoid leaving it in direct sunlight or exposed to the elements (aka Singapore’s sweltering heat and humidity) for extended periods of time (anything more than 1 hour). 

Don’t worry — the cloves maintain their delicate softness even when refrigerated, and the oil remains clear and runny.

Properly stored and refrigerated, we’ve tested Garlic Confit to be good, and not develop a more pungent flavour (as garlics do when stored after processing) for up to 4 weeks from the date of production/purchase. If you absolutely insist on not refrigerating your garlic confit, the total keep time is MAXIMUM 1 week. 



Important safety note on botulism: there is a risk of botulism for any garlic product that is suspended in oxygen-free environments (like oil). We take every precaution (such as sterilising bottles, and cooking orders in their own jars, and same-day-delivery) — but you need to be responsible in storing your confit in proper conditions. While the risk of botulism is very low, you should take every precaution by properly storing the product. 


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