Muraglia Olio al Aglio – Garlic Extra Virgin Olive Oil, 200ml
Frantoio Muraglia’s garlic extra virgin olive oil is bursting with the flavour of fresh garlic, the flavour is created by crushing olives and fresh garlic together at the same time, making for a truly balanced flavour with no addition of any flavouring.
The garlic adds an instant Mediterranean flavour and sweetness to salad dressings and marinades.
Perfect to dress roasted veg, or drizzle over delicate white fish at the table to compliment the flavour.
We love to use this to marinate squid or prawns and throw on a searing barbeque or griddle pan.
Add a little fresh or dry chilli and make a quick Spaghetti aglio e olio, delicious.
It’s also delicious served alongside a pinch of sea salt and our Balsamic vinegar of Modena, in a dipping bowl ahead of a meal.
Extra virgin olive oil (90%), fresh garlic (10%)
(Allergens in bold)
This is all dominated by the region’s most treasured source of income, olives. Puglia produces 40% of Italy’s olive oil, making it one of the largest in the world. This oil is used on pastas that are native to the region such as orechiette (little ears) which get their name from their distinctive shape. Orechiette is used in dishes such as orecchiette alle cime di rapa, a simple pasta that combines olive oil, pecorino and cime di rapa (a relative of the humble broccoli).
The most widely grown wine grape in the region is Negroamaro – literally ‘black bitter’. It is hardly grown outside the region and is used to produce some of Puglian’s best wines like Salice Salentino. Primitivo is also a very popular variety, producing rich, high alcohol red wines.