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Sicilian extra virgin olive oil crushed together with fresh whole garlic cloves, giving a savoury, mellow garlic flavour without the sharp bite of raw garlic or the heaviness of garlic-infused oils made in a pan. It's a pantry shortcut for anyone who wants that garlicky base note without the chopping.
How to use it: The classic move is bruschetta and garlic bread — just brush it on and toast. It's also excellent for finishing pasta aglio e olio, drizzling over grilled steak or roast lamb, tossing through sautéed greens, or stirring into mashed potato. A few drops in a tomato bruschetta topping or a simple bean salad does a lot of the work for you.
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