Tin of green and white striped galantino basil flavored oil on a white background
Tin of green and white striped galantino basil flavored oil on a white background

Frantoio Galantino

Basil Extra Virgin Olive Oil

$22.00

Part of Frantoio Galantino's curated collection of fused oils, this extra virgin olive oil belongs in any kitchen seeking authentic, naturally-infused flavors. Its versatility shines across Mediterranean cooking—elevate your everyday pasta, pizza, salads, and cheese boards with a single pour.

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 Frantoio Galantino's curated collection of fused oils, this extra virgin olive oil belongs in any kitchen seeking authentic, naturally-infused flavors. Its versatility shines across Mediterranean cooking—elevate your everyday pasta, pizza, salads, and cheese boards with a single pour.

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

Drizzle over fresh mozzarella and ripe tomatoes for a vibrant caprese salad or brush onto warm bruschetta for an aromatic start. Enhance pasta sauces and pizza with its bright, herbaceous notes to elevate every bite.

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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