Garlic Infused Extra Virgin Olive Oil
Top quality fresh garlic infused in pure select extra virgin olive oil, harvested and pressed at the right ripeness. In Italy the tradition of flavoring garlic with extra virgin olive oil is lost in the mists of time. Spaghetti with garlic and oil are famous, with the addition, for those who like the dish spicy, of red chili pepper. Or bruschetta made with roasted bread, extra virgin olive oil and garlic. Also meat marinades for grilled barbecues. The only advice: go easy on it if you do not want to have garlic breath for too long!
Not Only Aroma: Pure Extra Virgin Olive Oil and Fresh Quality Garlic
- Rooted in centuries-old tradition, our garlic-infused extra virgin olive oil is crafted to capture the pure flavors and aromas of both the oil and the bulb. Premium olives, harvested at peak ripeness, are cold-pressed below 27 °C to preserve their delicate character, while fresh, top-quality garlic with intense, pleasant notes is carefully selected.
- The garlic is steeped in the oil for about 20 days in stainless steel tanks, allowing the infusion to absorb its full fragrance and taste, with expert tasters ensuring perfect balance.
- Celebrated since ancient times—from Egyptian and Sumerian rituals to Mediterranean kitchens today—garlic brings its timeless richness and subtle spice to every drop of this aromatic oil.
Ingredients
Extra virgin olive oil, dried garlic, garlic natural flavour, sulphites.
Contains: Sulphites
Preparation
Ready to Use.
| Nutrition Facts | Per 1 tbsp (15ml) | %Daily Value* | Read more | |
|---|---|---|---|---|
| Calories | 120 | |||
| Fat | 14g | 18% | ||
| Saturated | 2g | 10% | ||
| Trans | 0g | |||
| Carbohydrate | 0g | |||
| Fibre | 0g | |||
| Sugars | 0g | |||
| Protein | 0g | |||
| Cholesterol | 0mg | 0% | ||
| Sodium | 0mg | 0% | ||
| Potassium | 0mg | 0% | ||
| Calcium | 0mg | 0% | ||
| Iron | 0mg | 0% |
*5% or less is a little, 15% or more is a lot.
Recipes
EXTRA VIRGIN OLIVE OIL FROM UMBRIA
In Italian cooking, oil is widely used in most dishes. If the oil is good it enhances the flavor of the food. If it is bad it can destroy the dish. So it is very important to know the origin and quality of the extra virgin olive oil. In Italy, the production of extra virgin olive oil is widespread throughout the country: 18 regions out of 20 produce high quality EVO, each with its specific characteristics that also vary from area to area within the same region. Umbria is one of the regions where the tradition of extra virgin olive oil is the strongest.
There are in fact 5 areas, each of which has different olive varieties and climates, which are reflected in the organoleptic characteristics of the final product: Colli Amerini and Valnerina to the south, Colli di Assisi and Spoleto, in the east, Colli Martani in the center of the region, Colli Orvietani to the west and Colli del Trasimeno to the north. Each area, despite its specific differences, has a common denominator: the climatic conditions of Umbria which allow very slow maturation of the olives and that give the olives a very low acidity level. Furthermore, having such a long lasting tradition, Umbrian producers have handed down the secrets that make their oil so special, for many generations, including the collection of the fruit by hand at the beginning of ripening, and not at the end. In this way the olives have low acidity and an intense fruity taste. In addition, the olives are sent immediately to the mill without waiting for the end of the harvest, so the freshness is maintained. The Umbrian olive production is also distinguished by the freshness of the olives when pressed.
This is because they are immediately sent to the mill, without waiting for the end of the entire harvest. Because of these characteristics, Umbria's extra virgin olive oil goes well with simple but tasty foods. To better appreciate the aroma and flavor of the product, the oil should have a temperature of about 28 °.
Umbrian, Perugia.
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