Galantino Garlic Extra Virgin Olive Oil 250ml

Galantino does not make this aromatic oil by hiding an average base oil behind a strong flavouring. The foundation is 99% Extra Virgin olive oil, with just 1% garlic added. The result is unmistakably garlicky, yet still built on a serious olive oil.

Galantino uses a remarkably simple ratio for its flavoured range: 99% Extra Virgin olive oil and just 1% of the flavouring ingredient. In this version, that ingredient is garlic. The flavoured oils are produced naturally using fresh, high-quality ingredients.

You can taste the difference. The garlic is clearly present, but genuine olive oil remains underneath. It is not garlic flavouring with some oil attached to it; first and foremost it remains a high-quality olive oil base to which flavour has been added with precision.

For 2: 180 g spaghetti, 3 tbsp Galantino garlic oil, chilli flakes, fresh parsley, salt and optionally a little Parmesan.

Cook the spaghetti until al dente. Gently warm 2 tablespoons of garlic oil with the chilli flakes. Add the pasta and a splash of cooking water and toss until glossy. Remove from the heat, add parsley and finish with the final tablespoon of garlic oil.

For 4 bruschette: 4 slices of sturdy bread, 3 ripe tomatoes, fresh basil, 2–3 tbsp Galantino garlic oil, sea salt and black pepper.

Toast the bread until crisp. Dice the tomatoes and mix with basil, salt and pepper. Spoon onto the warm bread and drizzle generously with garlic oil only at the end. This keeps the aroma fresh and distinctive.

For 4: 750 g small potatoes, 3 tbsp olive oil, rosemary, sea salt and 2 tbsp Galantino garlic oil.

Halve the potatoes and roast with regular olive oil, rosemary and salt for about 35 minutes at 200°C. As soon as they are golden and out of the oven, toss with the Galantino garlic oil for a fresher garlic flavour.