Tin of Galantino garlic olive oil on a white background
Tin of Galantino garlic olive oil on a white background

Frantoio Galantino

Garlic Extra Virgin Olive Oil

$22.00

Part of Galantino's carefully curated collection of fused oils, this garlic variety belongs to a premium line designed for cooks who demand authenticity and depth. Ideal for finishing touches on vegetables, meat dishes, and grain-based meals, it brings restaurant-quality flavor to your everyday cooking.

FREE SHIPPING

On all orders over $150

CLEAN INGREDIENTS

Sourced from small batch producers

SAFE SHIP

Damages are fully covered by Route

FREE SHIPPING

On all orders over $150

CLEAN INGREDIENTS

Sourced from small batch producers

SAFE SHIP

Damages are fully covered by Route

Part of Galantino's carefully curated collection of fused oils, this garlic variety belongs to a premium line designed for cooks who demand authenticity and depth. Ideal for finishing touches on vegetables, meat dishes, and grain-based meals, it brings restaurant-quality flavor to your everyday cooking.

Ingredients: Extra virgin olive oil 99%, garlic 1%

Drizzle over bruschetta or roasted vegetables to add a vibrant garlic note. Finish grilled meats with a splash for extra depth, or toss with spaghetti for a simple, flavorful dish. Enhance soups by swirling in a spoonful just before serving.

We offer reliable shipping with multiple delivery options, including free shipping on orders over $150. Orders are typically processed within 1–3 business days. Due to the nature of our food products, returns are not accepted; however, damaged or unusable items may be eligible for review and refund assistance through our customer support team

Check out more on - https://ziapia.com/pages/shipping-and-returns-policy

Frantoio Galantino

Puglia, Italy

MEET THE MAKER

In the green valley at the bottom of Monte Subasio right between Assisi, Perugia and Spoleto – jewels of the geen Umbria region – there is the ancient factory of Antico Pastificio Umbro producing pasta and rice in the old traditional way. Around 1921-1925 a few elder workers learned the method of using bronze extruders and cutting the pasta by hand which dries slowly for a long time. The pure waters from the small rivers of Monte Subasio gives a healthy consistency to the pasta. You should definitely taste this pasta made in the area of medieval small towns full of heritage and green landscapes.

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