Sciabica's Garlic Olive Oil — 100% California Extra Virgin

Fresh garlic cloves crushed with just-harvested olives, so the garlic is in the oil, not sitting on top of it.

Garlic-infused oils are usually made by steeping garlic in finished oil, which is how you get that flat, slightly stale taste. Sciabica's presses whole fresh garlic with the olives instead, and the difference is a clean, peppery garlic flavor that tastes like the fresh clove. Underneath it is 100% California extra virgin olive oil, cold-pressed, rich in monounsaturated oleic acid and polyphenols. Garlic itself has been used traditionally for immune and heart support for as long as people have cooked with it.

Who this is for

• Garlic bread without mincing, peeling or burning anything
• Bread dipping, marinades and roasted vegetables
• Anyone who loves garlic and hates the smell on their hands
• Sauteing greens, shrimp and mushrooms
• Cooks cutting seed oils who still want flavor from the fat itself

Details

500 ml bottle. Store cool and dark, away from the stove. Best within a year of opening.

Cold-pressed by the Sciabica family in Modesto, four miles from our front door. America's oldest continuously operating olive oil producer, pressing since 1936 and now in its fifth generation.