As a cardiologist and nutritionist, I’m a big fan of both olive oil and garlic because each brings unique benefits to the table. This California garlic olive oil is made the same way as extra virgin olive oil, except that fresh garlic is added to the olives during the first cold press (a labor-intensive process known as the “crushed” or “fused” method). The result is a luxuriously smooth olive oil with the perfect amount of robust garlic flavor. The olives and garlic used to make this authentically flavored olive oil were grown without synthetic pesticides, and the oil contains no other ingredients – no preservatives or additives. I love that it gives gusto to any food without the bother of peeling or chopping garlic.
Wonderful drizzled over steaks, chicken and veggies, this garlic olive oil is also a quick and easy way to turn nearly-naked pasta into a delicious dish. It makes a delectable salad dressing when blended with balsamic vinegar, and is pure garlic lovers’ delight when used as a dipping oil with my Vervana olive oil dipping spice blend – Mangiare!