The smell of summer arrives when pearl-white garlic is pressed together with Arbequina olives creating a natural olive oil. This olive oil adds something of a succulent quality to spring lamb. It has a subtle charm when drizzled over pale fava beans, globe artichokes and mouthwatering shellfish.
Unlike most flavoured oils on the market, these oils are not infused
They are produced by cold-pressing Arbequina olives from Catalunya together with Spanish garlic to obtain their own oil.
This produces an incredible depth of flavour
More stable than an infused oil and also retains its vitamins, minerals and anti-oxidants.
Try it on pasta and pizzas, grilled vegetables and anywhere you want a hit of garlic!