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  • Galantino - Olio Extra Vergine di Oliva e Basilico - 250ml


Galantino - Olio Extra Vergine di Oliva e Basilico - 250ml

Prezzo di listino €23,90 EUR
Prezzo di vendita €23,90 EUR Prezzo di listino
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Info Spedizione
Solto 9 unità rimaste
Questo prodotto è Made In Italy

Galantino - Olio Extra Vergine di Oliva e Basilico - 250ml

  • Prodotto con Olio Extravergine d'oliva della Puglia Italia

  • Galantino - Olio Extra Vergine di Oliva e Basilico - 250ml

    Peso articolo 499 g
    Dimensioni del collo 25,1 x 6,6 x 6,4 cm
    Batterie/Pile incluse? No
    Marca Galantino

    Descrizione prodotto

    From the beautiful medieval town of Bisceglie, surrounded by ancient churches, monuments and castles in the heart of Apulia on the Adriatic coast, where more olives are produced than anywhere else in the world, is a land rich in ancient olive trees that gives its name to an oil known for its quality and stability - Galantino Extra Virgin Olive Oil (D.O.P).  The Galantino family business dates back to 1926, when Vito Galantino acquired a majestic 19c mill-house, and turned it into an olive oil mill.  Since then, two generations of the Galantino family have run the mill, carrying it to dizzying heights of quality.

    Today the Galantino Mill uses olives from the 15000 Ogliarola and Coratina olive trees on the Fenice family estate.  Careful handling of the olive fruits at the best stage of ripeness, careful selection, washing and crushing in the great stone olive mills, cold pressing and centrifugal separation, enhances the flavour and fragrance of this extremely special Galantino Extra Virgin Olive Oil.

    Flavoured extra virgin olive oils are produced following a natural method, simply crushing ripe olives and fresh herbs together, without adding essences.  They are high quality versatile dressing, with a delicate and pleasant fragrance.

    The word basil come from the Greek βασιλεύς (basileus), meaning "king", although it is thought to have been originally native to India, having been cultivated there for more than 5,000 years.  It is best known as a culinary herb prominently featured in Italian cuisine, and also plays a major role in Southeast Asian cuisines of Indonesia, Thailand, Vietnam, Cambodia, Laos and Taiwan.