Garlic Oleoresin is garlic reduced to its essentials: the pungency, the aroma, and the flavour compounds, concentrated into a form that stays consistent from batch to batch.
For a food manufacturer, the appeal is control. Fresh garlic varies with season, region, and storage; a concentrated oleoresin doesn't. A small, measured quantity delivers a predictable level of garlic character to a sauce, seasoning base, snack coating, or processed food, without the handling, peeling, moisture, and shelf-life problems that come with fresh or dried garlic in bulk.
The garlic behind it comes from the growing belts in central India. In this region, the garlic grown is notably high in pungency and aroma, which is exactly what an oleoresin needs to be worth using.