Marge's GEHT ALWAYS garlic-herb oil

I bottled my favorite Italian olive oil with fresh garlic cloves from German cultivation and Mediterranean herbs. My garlic oil was ready.

Why is it called "always works"?

It simply goes with everything you can imagine with oil, garlic and herbs! I use it with fresh leaf salads or tomato salads, for marinating grilled meat or for "brushing" poultry and fish. As a dip with delicious fresh bread and a glass of wine. Delicious and ALWAYS GOES WELL.

By the way:

For my favorite olive oil, an extra virgin olive oil from the Italian province of Perugia, the typical four olive varieties are pressed: Leccino, Moraiolo, Frantoio and Dolce Agogia. The organic olives are picked by hand. A cold and continuous pressing process without the use of heat ensures that the original aromas and nutrients are retained in the oil. This means that the oil can vary slightly in taste from one year to the next, just like wines, as one olive variety is present to a greater or lesser extent during pressing. After pressing, the oil is left to rest naturally for a while so that the solids can settle and be extracted manually. This avoids a harmful filtering process. The oil retains its natural color and aroma over a longer storage period.

Due to the early harvest, the acidity is extremely low, often below 0.2%; to be labeled as "extra virgin" olive oil, the acidity can be as high as 0.8%, almost four times that of my favorite oil.