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.

Further information:

This deliciously 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.