Extra virgin olive oil with garlic

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

More information:

Taste: mild - fruity - strong garlic flavor
Color: green
Aroma: garlic
Acidity: <0.8%
Use: cold and warm (up to 180°C)

This delicious extra virgin olive oil with a distinct garlic note is perfect for 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°C). Pairs excellently with tomato pulp agrodolce or Cabernet Sauvignon red wine vinegar. Dressing tip: 1/3 tomato pulp agrodolce, 2/3 garlic olive oil.

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