Extra virgin olive oil with garlic

Extra virgin olive oil with garlic comes from Toleda in Spain and is made from 40% Cornicabra, 40% Arbequina and 20% Picual olives and natural garlic flavor.

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This delicious tasting extra virgin olive oil with a clear garlic note goes perfectly with pasta (sauces), pizza, gazpacho or fresh Dressings. Also ideal for seasoning meat, fish or shellfish or as a bread dip. Can be used both cold and warm (up to 180°). Goes well with tomato pulp Agrodolce or red wine vinegar Cabernet Sauvignon. Dressing Tip: 1/3 tomato pulp-Agrodolce 2/3 olive oil with garlic.

The olives are picked between October and January and then processed into oil within a few hours using the cold-pressing method. Traditional pressing produces high quality olive oil with low acidity. Only natural garlic flavor is added to this extra virgin olive oil.