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Virgin Organic Coconut Oil supplied by Assured Organics

Nature's Approved©

Garlic Coconut Oil

Nature's Approved® Extra Virgin Organic Garlic Coconut Oil

The Taste and Feel of Paradise©

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16 oz  jar of Organic Garlic Coconut Oil 

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1 gallon Organic Garlic Coconut Oil

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5 gallon pail Organic Garlic Coconut Oil

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Also view our Organic Garlic Supplements  - Allimax

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INGREDIENTS: Organic extra virgin coconut oil, organic garlic oil...contains over 50% allicin.  

A fabulous New Organic Garlic Coconut Oil, the best and healthiest  way to serve or use garlic flavor, delicious in itself for dipping, stir frying, and soups.  It has a full round comforting flavor with a slight kick to finish.

No bitter burnt bits, no lost garlic flavor, no wild fluctuations of garlic flavor across the dish, no prep time, controlled flavor strength, and the health value retained. 

The result is the easiest, healthiest garlic flavor you will ever use. You can adjust the flavor intensity with more or less of our Garlic coconut oil. You have Garlic control!

Does this interest you?

Our oil contains NO sugar, salt, starch, yeast, wheat, gluten, corn, soy, milk, egg, alcohol, artificial favoring or preservatives

Garlic Control in the Restaurant

No bitter burnt bits, no lost garlic flavor, no wild fluctuations of garlic flavor across the dish, no prep time, controlled flavor strength, health value retained. Does this interest you?


  Allicin is the active health ingredient in garlic and flavor strength goes along with it. It is only released from the clove by crushing it (not by cutting), waiting ten to fifteen minutes and then cooking with it.Cutting only forms a little of the Allicin as only a little crushing happens at the same time as cutting and the flavor strength varies according to how much you crushed when you cut.



    Then you must do it with a standard garlic to get consistency. OK so you can do it, have done it for years but what about your sous chef and your prep man. No way will they do it the same way that you do.



     This is not an Infused garlic or garlic flavor where the health content and flavor strength can vary so much. The health properties of the 50% Allicin in our garlic oil are many, many times higher than those of powdered garlic with its 0.8% of Allinin and its even lower yield of the active Allicin.



The result is the easiest, healthiest garlic flavor you will ever use. You can adjust the flavor intensity with more or less of the Garlic coconut oil. You have Garlic control.


 Image result for garlic broccoli dish


1. Try the following simple very low carb lunch dish:


2 tablespoons of Organic Garlic Coconut Oil from Nature's Approved.


About 4 ounces of baby broccoli


4 ounces of animal protein...I used two large eggs but you could use chicken or other meat or mushrooms or a combo.


2 ounces of walnuts (or other nuts)


Melt the oil, sauté the greens (you could use others such as Kale or Swiss Shard) for about 4 minutes, then add the eggs and walnuts and stir for another 3 minutes and serve.


I use a large nonstick pan with a lid and throw in an ounce of water after about 2 minutes so the steaming evens the cooking of the broccoli.


But Garlic for Lunch? What about my meetings this afternoon? Well we have a solution.


2. My favorite Garlic Coconut Oil Recipe


2 tablespoons of Organic Garlic Coconut Oil from Nature's Approved.

About 4 ounces of Baby Broccoli (incredibly high in antioxidants) from Trader Joe's, the stalks are soft and can be eaten entirely with the leaves and crown. The younger broccoli has a higher density of antioxidants than the fully grown broccoli. Broccoli is known for its great anti-carcinogens.


Four ounces of protein. I used two large eggs but you can use chicken, other meat or mushrooms, tofu, tempei  or a combo. ( the eggs could be left whole and fried. I prefer to scramble and mix them in or drop the ingredients into an omelet made with these eggs)

2 ounces of walnuts , one of the healthiest nuts  (or other nuts such as a handful of mixed nuts from who carry many organic nuts)

Salt and pepper to taste. (adding half a teaspoon of chopped fresh French tarragon to the  Asparagus version below  added  sweetness  and made it very interesting.)


Melt the oil, sauté the greens for about 4 minutes, then add the eggs and walnuts and stir for another 3 minutes and serve. I use a large nonstick pan with a lid and throw in an ounce or two of water after about 2 minutes from the start so the steaming evens the cooking of the green vegetable. Take off the lid at the end to steam out the water.

3. Alternate Greens and Ingredients

Asparagus (break off and discard the bottom of the stalk where it is rigid and fibrous) with ½ teaspoon of fresh French tarragon plus almonds instead of walnuts added). The almonds need to go in just before the asparagus so they soften enough.

or alternatively Kale  as the green vegetable , strip the leaves off the stalks or Brussel Sprouts cut in half lengthwise (to me garlic provides  the resurrection of the brussel sprout, stir frying it into a treat and offsetting the sour taste of the steamed , child torturing,  food ) or Collard Greens , strip the leaved off the stalk and tear into smaller pieces

These I steamed first in a microwave for about 3 minutes in a covered steaming dish with water to soften them (could have done in the fry pan for an extended time but this needs constant stirring and turning), then stir fried them in the garlic coconut oil, added a little red or orange capsicum for color and dropped them into an omelet which I also fried in the garlic coconut oil. 

This one I did not think would taste good but it did, the garlic coconut oil saved and boosted it. Still could be better with a kicker herb I have not yet selected, think I will try fresh rosemary or thyme.

4. Chicken and Spinach, Chicken and Kale or other favorite Breakfast Sausages

Buy them from Trader Joes or Fresh Market or a good supermarket who use quality meat in their sausage .  Pan fry them for breakfast in Nature's Approved Organic Garlic coconut oil, add slices of some capsicum (high in Vitamin C) after the sausage is partly cooked.

I like using the lid on the fry pan for the sausages (essential to me for omelets to cook the top) and a couple of ounces of water to steam and speed up the sausage cooking after the initial browning of them and the capsicum.

Serve with a slice of your favorite bread toasted and "buttered" with the garlic coconut oil.


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5. Indian Spicy Chicken Curry (Niall P., Long Island NY)

This is so aromatic Niall has been known to cook it outside on the barbeque even though it was raining and he had to use an umbrella

Ingredients: Enough for five people with adequate leftovers

2 whole chickens

Rice, brown basmati from Lundberg farms or whatever you love.

Indian Curry Powder 

Nature's Approved Organic Garlic coconut oil 4 heaped tablespoons

Whole large onion

1 lb potatoes , peeled.

Pepper (regular or hot )


Steam  the rice separately and chicken curry below over the rice when both are done.

Make a paste of the curry powder and the melted Organic Garlic coconut oil.

Skin the chicken to reduce the fat in the dish, (you are adding a healthier fat with high MCT's)

Chop the chicken into large chunks

Take part of the curry paste and coat the chicken pieces and leave for at least 15 minutes

Mini Chop 0the whole onion after peeling and cutting

Add the finely chopped onion to the remainder of the curry powder paste in a hot pan, cook the paste until the onion is a little brown

Add the coated pieces of chicken and stir. Cook until the chicken pieces give off much of their moisture

and the pan is not showing significant moisture

Then add a lot of water, about a pint so the chicken appears to be in a stew , add cut up potato and salt and pepper to taste. The potato will get mushy, crush it and let it form part of the curry sauce

Cook so the curry paste has a thick consistency.

Serve the curried chicken on a bed of the cooked rice.

6. Barbeque

a. Simple-quick garlicy Barbecue sauce

Take some Nature's Approved garlic coconut oil and paint it on the meat or vegetables  you are about to barbecue , preferably leave them  for 10-15 minutes or longer before cooking.

b. Zinger barbecue sauce

Melt several tablespoons of Nature's Approved Organic Garlic coconut oil . Add the ingredients of your favorite homemade barbecue sauce or as follows:


  • 2 tablespoon Natures Approved Garlic Coconut Oil (CoGAR)
  • 1 onion, sliced and chopped fine
  • 1 cup ketchup (or half a cup of tomato paste)
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon salt
  • 1/3 cup molasses
  • 1/2 cup brown sugar (preferably Nature's Approved Organic Coconut Sugar)
  • 5 tablespoons minced chipotle peppers in adobo sauce (canned)
  • 3 tablespoons distilled vinegar


  • Heat the Garlic Coconut Oil in a saucepan over medium-low heat. Add the onions and cook for 5 minutes, stirring so as not to burn them. Lower the heat.  Add the molasses, ketchup, brown sugar, chipotle peppers, vinegar (to taste), Worchester sauce and salt and stir. Allow to simmer for 15 minutes. Taste after simmering and modify to your taste with  more of whatever of the above ingredient it needs.
  • Marinade the meat to be barbecued in your sauce for at least 10 mins and preferably one hour before the barbecue

7. Garlic Coconut Oil Recipe:  Marinara Sauce

Plum Tomatoes (2 cans) or fresh tomatoes, 1 onion chopped, olive oil (1tbl). Nature's Approved GARLIC Coconut Oil (tbl), Oregano, fresh basil (chopped)

ADD: Nature's Approved GARLIC Coconut Oil to skillet, heat, then add onion, oregano, fresh basil and salt.

Stir and cook till onion is soft then add tomatoes

Cook on low heat for about 10 minutes then add olive oil

Add shrimp, meatballs, tofu, or whatever you desire.

By Vincenza (New York)

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Garlic has been used for cooking and health benefits since 4,000 BC

The taste is indicative of the allicin content which provides most of the health benefits of garlic.  

GARLIC is one of the key components of the Mediterranean Diet.

Garlic is well known to help reduce blood pressure and cholesterol

Garlic contains the probiotic 'inuline' which may help promote beneficial digestive bacteria.

The History of Garlic

Native to central Asia, garlic is one of the oldest cultivated plants in the world and has been grown for over 5000 years. Ancient Egyptians seem to have been the first to cultivate this plant that played an important role in their culture.

Garlic was not only bestowed with sacred qualities and placed in the tomb of Pharaohs, but it was given to the slaves that built the Pyramids to enhance their endurance and strength. This strength-enhancing quality was also honored by the ancient Greeks and Romans, civilizations whose athletes ate garlic before sporting events and whose soldiers consumed it before going off to war.

Garlic was introduced into various regions throughout the globe by migrating cultural tribes and explorers. By the 6th century BC, garlic was known in both China and India, the latter country using it for therapeutic purposes.

Throughout the millennia, garlic has been a beloved plant in many cultures for both its culinary and medicinal properties. Over the last few years, it has gained unprecedented popularity since researchers have been scientifically validating its numerous health benefits.

Source: The History of Garlic. The World's Healthiest Foods. The George Mateljian Foundation.

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