Dear Valued Customers: Yay! Obis One expects to begin shipping in stock items for backorders and new orders this Sunday, June 5! Expect increasing offerings as we've begun full production to serve you (especially organic peeled black garlic cloves) which takes a couple months to get perfect. THANK YOU, THANK YOU, THANK YOU for those who have understood and as always, have our back. Know that this situation was beyond our control as we would never not perform with the highest standard of organic black garlic worldwide. 


About Our Black Garlic Process


We're the Lloyd family: Pat and sons Wally and Quentin. We owned and operated Obisquahassit, New Jersey's oldest working farm and one of the oldest residences in the United States, dating to 1670. It took over 4 years to develop reliable, organic methods to make our black garlic products. Everything starts in the fields, where organic and sustainable practices rule.

In June of 2016, we moved our residence to Jefferson National Forest and expanded business operations in Blacksburg, Virginia. Our facility at the Virginia Tech Corporate Research Center affords us a unique opportunity to increase research and development in food innovation and continue creating impeccable highest-quality, artisan products. What's more, we're securing local organic farmers to continue the growth and quality of our premium garlic crop. Recently, we recently expanded to Wilmington, DE to engage in an exciting opportunity with Second Chances Farm, helping previously incarcerated individuals do phenomenal things as returning citizens. Unfortunately, that opportunity failed by no fault of our own. Fast forward to May, 2022 where we moved our operation to a brand new facility to serve you. 

We are often asked...why organic black garlic? The answer is simple: taste, health and the wow factor. Start off with a healthy food, create a culinary delight that elicits a "Wow!" when someone tastes it for the first time. So, how can we grow and age garlic, develop inventive products, educate kids and consumers, all right here, smack in the middle of the Mid-Atlantic region? That is our goal every day.

We have 100% control over every ounce of well water irrigation, organic fertilization, planting, harvest, curing, aging, packaging and distribution. ObisOne also plants a myriad of specialty plants and edible flowers in rotation with our premium garlic and we have the ability to deliver the freshest, hard to find specialties. We actively support culinary teaching and learning, especially to K-12. Our motto is "Sharing the Goodness...ObisOne".

So, what is Obis One Black Garlic?

  • Aged Organic Raw Garlic
  • All Natural, No Additives
  • Black in Color, Sweet & Savory in Flavor
  • Soft Like Dried Fruit
  • No Garlic Breath!
  • Twice the Antioxidants of Raw Garlic
  • Use in Sauces, Meats, Pizza, Veggies – the Possibilities are Endless!
  • Try It for Yourself!

How Does the Garlic Get This Way, You Ask?

Believe us, nothing is added when we make artisanal batches of organic black garlic. Heat, humidity and vacuum create an environment that lets the natural sugars and enzymes within the garlic do its own thing. What's more, the shelf life of our black garlic bulbs and cloves is a minimum of 3 years at room temperature, but we hope you like to eat and cook with them so much they'll be gone long before then!

In the fall of 2015 we planted over 260,000 organic garlic cloves at Obisquahassit, which we harvested in the summer of 2016. We will replant the best specimens the following fall to be a truly "Made in the USA" sustainable product!

You never know what else we’ll be growing or developing at Obis One. Our research pipeline is rich with cool ideas for pro and home chefs alike.

EXIGEANTE! “Always push to learn more, demand more, live more, love more.”

obis one black garlic growing

obis one black garlic farm


Patrick Lloyd Ph.D.

Founder & CEO

Dr. Patrick W. Lloyd retired early from teaching Architecture & Design and admits to being a serial foodie with a penchant for research and experimentation. He earned a B.S. and M.A. at Virginia Tech, and completed a Ph.D. in education in 2004. With locations in Blacksburg and Newport News Virginia and now in Wilmington, DE, he continues to "Share the Goodness", implementing impeccable morals and ethics both personally and in business. 

Work Hours: 5am - 5pm daily.