ALWAYS WORKS Garlic-herb oil

ALWAYS WORKS Garlic and herb oil I bottled my favorite Italian olive oil with fresh garlic cloves from organic German cultivation and Mediterranean herbs. 

My garlic oil was ready. Why do we say “Always works”? It simply goes well with anything you can imagine with oil, garlic and herbs!   I use it with fresh leaf salads or tomato salad, for marinating grilled meat or for brushing poultry and fish. 

As a dip for delicious fresh bread and a glass of wine. 

Wonderful and ALWAYS WORKS. UBy the way: For my favorite olive oil, an extra virgin olive oil from the Italian province of Perugia, the four typical olive varieties are pressed: Leccino, Moraiolo, Frantoio and Dolce Agogia.   The organic olives are picked by hand. 

A cold and continuous pressing process without the use of heating ensures that the original aromas and nutrients are retained in the oil. 

Of course, the taste can vary slightly from one year to the next, just like wines, because there is more or less of one type of olive present during pressing.   After pressing, the oil is allowed to rest naturally for a period of time so that the solids can settle and be extracted manually, thus avoiding a harmful filtering process. 

This means that the oil retains its natural dark green colour and its aroma is preserved over a longer storage period.   Because of the early harvest, the acidity is extremely low, often below 0.2%; to be called “extra virgin” olive oil, the acidity can be as low as 0.8%, almost four times the acidity of my favorite oil.