DISCOVER THE ORGANIC GARLIC EVO OIL PRODUCED ON OUR FARM IN BARDOLINO: AN EXPLOSION OF TASTE AND WELL-BEING. PERFECT TO ENRICH EVERY DISH WITH MEDITERRANEAN FLAVOUR.
The organic extra virgin olive oil flavored with garlic, characterized by numerous nutritional and health properties, is prepared on our farm in Bardolino from the cold pressing of Italian olives. The Organic Extra Virgin Olive Oil flavored with garlic Esveal comes from the ancient Mediterranean tradition of flavored oils. From the infusion of garlic bulbs in the oil, garlic oil is obtained. It is suitable to accompany a large number of dishes and enriches the taste of the dish with its characteristic flavor and aroma.
FEATURES
Excellent for culinary use, it is particularly indicated on pizza, for the seasoning of bruschetta, to flavor pasta and soups.
Color: FROM GREEN TO YELLOW
Flavor: FRUITY
Taste: LIGHT FRUITY GARLIC
Capacity: 0,5 Lt
USAGE ADVICE
The extra virgin olive oil with garlic is used to season pasta dishes such as pasta, soups and broths. It is an excellent condiment on pizza and for bruschettas. Particularly indicated on fish dishes, especially grilled fish. It gives its best on bruschetta or on common toasted bread to which it gives its typical flavor.
Lake Garda Olive Oil Tasting at our Farm Shop
We offer complimentary tastings at our agriturismo in Bardolino, the ideal place to experience authentic extra virgin olive oil directly from Lake Garda.
GARLIC AND OLIVE OIL: TRADITION AND NUTRITIONAL VALUE
The pairing of garlic and olive oil is one of the cornerstones of Italian cooking, from the simplest aglio e olio pasta to the most elaborate southern Italian preparations. What makes the Esveal version distinctive is the quality of both ingredients: certified organic garlic, grown without synthetic pesticides, cold-infused into a certified organic extra virgin olive oil — a combination that produces a product far more complex than the sum of its parts.
Garlic is rich in allicin, the sulphur compound responsible for its characteristic flavour and many of its well-documented beneficial properties. When infused into oil rather than cooked, a significant portion of these compounds is preserved in a stable, bioavailable form. The result is an oil that works equally well raw — drizzled over bruschetta or added to vinaigrettes — and cooked, where it forms the aromatic base of soffritto, pasta sauces, and grilled meats.
Every batch is produced in small quantities at our farm in Contrada Ceola, Bardolino, using organically grown Italian garlic and a certified organic base oil, ensuring that the final product meets the same rigorous standards as the rest of the Esveal range.
