Extra Virgin Olive Oil with Red Garlic 250 ml
Presenting a delightful artisanal creation: extra virgin olive oil naturally infused with red garlic.
At the Ursini family estate in Abruzzo, olive trees share the land with lemon trees, basil, chili, garlic, and other aromatic plants. During the harvest, fresh garlic is added directly to the press, which grants the olive oil a rich, aromatic red garlic flavour. After pressing, the oil is left to infuse further, then carefully filtered for the perfect intensity.
Giuseppe Ursini, the proud heir of this bicentenary family business, ensures the perfect balance each year to achieve this exquisite extra virgin olive oil with garlic.
Gourmet pairings: perfect on red or white meat, white fish, soup, pizza, pasta, marinades and sauces. Perfect for infusing your home-made focaccias and flatbreads with the garlic aroma.
Bonne dégustation!
Ingredients: Extra virgin olive oil 98,5%, red garlic 1,5%.
Presenting a delightful artisanal creation: extra virgin olive oil naturally infused with red garlic.
At the Ursini family estate in Abruzzo, olive trees share the land with lemon trees, basil, chili, garlic, and other aromatic plants. During the harvest, fresh garlic is added directly to the press, which grants the olive oil a rich, aromatic red garlic flavour. After pressing, the oil is left to infuse further, then carefully filtered for the perfect intensity.
Giuseppe Ursini, the proud heir of this bicentenary family business, ensures the perfect balance each year to achieve this exquisite extra virgin olive oil with garlic.
Gourmet pairings: perfect on red or white meat, white fish, soup, pizza, pasta, marinades and sauces. Perfect for infusing your home-made focaccias and flatbreads with the garlic aroma.
Bonne dégustation!
Ingredients: Extra virgin olive oil 98,5%, red garlic 1,5%.
Presenting a delightful artisanal creation: extra virgin olive oil naturally infused with red garlic.
At the Ursini family estate in Abruzzo, olive trees share the land with lemon trees, basil, chili, garlic, and other aromatic plants. During the harvest, fresh garlic is added directly to the press, which grants the olive oil a rich, aromatic red garlic flavour. After pressing, the oil is left to infuse further, then carefully filtered for the perfect intensity.
Giuseppe Ursini, the proud heir of this bicentenary family business, ensures the perfect balance each year to achieve this exquisite extra virgin olive oil with garlic.
Gourmet pairings: perfect on red or white meat, white fish, soup, pizza, pasta, marinades and sauces. Perfect for infusing your home-made focaccias and flatbreads with the garlic aroma.
Bonne dégustation!
Ingredients: Extra virgin olive oil 98,5%, red garlic 1,5%.
About the Artisans:
Maison Bremond 1830, a gourmet gem from Aix-en-Provence, France, has been delighting taste buds since, you guessed it, 1830.
They started with calissons—those tasty almond confections—before expanding into olive oils, truffle goodies, and all sorts of Provençal treats.
Their original boutique was situated on the bustling Cours Mirabeau, a commercial heart of the town. Interestingly, this same street saw the establishment of the Cézanne family's hat shop at number 55 in 1841. So, the calisson makers were there first.
Their secret sauce? A commitment to quality and tradition, even now when they aim to support small-scale business, eco-friendly agriculturalists and Provençal culinary traditions. The recipes still do not contain any artificial additives and consist of natural goodness only.
In 2015, Olivier Baussan, the brain behind L'Occitane en Provence, took over and doubled down on their dedication to authentic Provençal cuisine and artisanal production methods. Oh, and they don't just care about food. Maison Bremond 1830 also supports bird protection and environmental initiatives like "Act For Planet" the Ligue pour la Protection des Oiseaux, which focuses on protecting bird species like the Little Owl and the Iberian Grey Shrike. So, every time you enjoy their treats, you're also giving back to the planet and the birds of Provence.
