Galantino Extra Virgin Olive Oil – PDO Terra di Bari

A raw drizzle, and your bruschetta gains character

A neutral oil gets lost on the plate. This one announces itself as soon as you open it: grassy, with a base of raw artichoke, then a clear bitterness and a peppery finish. A few drops are enough to finish a burrata or grilled vegetables.

What you will taste

• Texture: fluid and silky, without heaviness.
• Aromas: cut grass, raw artichoke, tomato leaf.
• Taste: fruity on the attack, a clear bitterness, a peppery finish.

How to use it

• Over a burrata with a few basil leaves.
• Over a bruschetta al pomodoro or grilled vegetables still warm.
• Drizzled over a pasta e fagioli or a vegetable soup, just before serving; keep it for raw use and finishing.

Where it comes from

In 1926, Vito Galantino bought a 19th-century mill in Bisceglie, in Puglia, and turned it into an oil mill. The mill combines stone wheels and cold extraction by centrifugation. The PDO Terra di Bari requires the olives to be grown and processed into oil within the delimited area around Bari.