When shopping for chopped garlic at my local grocery store, I noticed that although there were several brands there were basically two price points. Looking more closely, I saw that the less-expensive brands were all packed in olive oil while the more-expensive brands were not.
Does the fact that the garlic is packed in oil somehow relate to its quality and therefore price, or is the olive oil just an inexpensive filler that brings down the price per weight?
Brands and ingredients:
Botticelli and Badia:
Garlic, water, extra virgin olive oil, citric acid, sodium benzoate
Garlic, filtered water, phosphoric acid, xanthan gum, natural flavor
Natural garlic, water, phosphoric acid
I didn't see Joe's comment in time to check whether some are imported.