About Our Black Garlic Process
In June of 2016, we moved our residence to Jefferson National Forest and expanded business operations in Blacksburg, Virginia. Our new 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.
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.”
Lisa M. Lloyd
The Black Garlic Lady
Lisa left a successful career in the pharmaceutical business in 2012 to turn her love of the land into a rewarding lifestyle, including the day to day operations of family-owned ObisOne. Lisa earned a B.S. in Biology from Virginia Tech and a MBA from Widener University.
Work Hours: Weekends, weekdays, whenever!
Patrick Lloyd Ph.D.
Founder & CEO
Patrick recently retired from teaching local high school children Architecture 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.
Work Hours: 5am - 5pm daily.