250ml
Extra Virgin Olive Oil: All"Aglio
Region: Apulia
Farmer: Maurizio Cortes
Production region: The garlic has its origin in the nothern part of Bari and is used a lot in Apulia
Height: 50-350 m above sea level
Variety of olives used: Ogliarola and Coratina
Harvesting technique: Hand picked
Harvesting season: From the beginning of November until the end of December
Nutrition information Values
Per 100 ml
Energy 3389 kJ (824 kcal)
Fat 92 g
of which saturated fat 13 g
Carbohydrates 0 g
of which sugar 0 g
Proteins 0 g
Salt 0 g
Fast Global Delivery With DHL or UPS | Phone : +31 (0)343 52 02 80 | 100% Tasting Guarantee
Garlic olive oil
All'Aglio Olive Oil
$ 15.09
In stock
Why become a Liquido d'Oro Club member?
Liquido d'Oro Club member.
A Liquido d'Oro Club member will receive a discount of 10% off all bottles whenever you order. And always free shipping when you order 3 bottles or more.
What you get with your Liquido d'Oro membership.
- 10% off all bottles of Liquido d'Oro whenever you order.
- Always free shipping when you order 3 bottles or more.
- Be the first to hear about our latest promotions
- A special invitation to our annual olive oil tasting and workshops.
Our garlic oil or All’Aglio is made from our Ogliarola and Coratina olives and locally grown Puglian garlic.
If you ever go to Puglia, the Pugliese will tell you exactly how to grow the very best garlic. No green houses, late night watering or any other strange tricks necessary. Just plenty of sunshine and lots of space to let it grow.
Puglian garlic tastes almost as if the cloves have been slightly grilled and it’s a flavour we’re addicted to.
To capture it, we cold press the olives and the cloves together, so that the oils can combine for full somewhat sweet taste.
All’Aglio (pronounced al-agg-lee-oh) is great on steak, gives your pumpkin soup a real kick and makes (of course) the very best garlic bread.
- Taste intensity
- Hot/Cold use
Extra Virgin olive oil • 100% Italian • Cold Pressed • Organic • 100% Fresh Harvest Olives • 100% tasting guarantee
