The garlic in oil is a typical preserve of the Apulian culinary world and is a real goodness. Its simplicity is its added value. The Depalo family selects the best raw materials to which the Depalo extra virgin olive oil is added for preservation in order to restore all the genuine taste of typical recipes.
Garlic in oil is a versatile preserve. The clove can be paired with grilled meats or used during aperitifs along with fresh cheeses and cured meats. It is an original touch on hot bruschetta, pizzas and focaccia and its flavoured extra virgin olive oil, can be used to season vegetables or fish and to prepare quick first courses. If you fear that the taste is pungent it is not so. In fact, once preserved in extra virgin olive oil and left to rest it becomes sweeter and more delicate. The clove becomes more tender and easily digestible.
The cultivation of garlic represents a tradition never abandoned for the Apulian culture. Nowadays it is an ingredient widely used in the kitchen and it often happens even today to see the famous necklaces of garlic in the shops, great expression of the rural art of the territory.