Estate grown and bottled. Excellent finishing oil with subtle flavor, ideally used raw. It's perfect as a garnish on fish, boiled or baked fish and shellfish as well as boiled vegetables, carpaccio and salads. The color is bright green with an aroma of meadow grass, green tomato and olives. De Carlo first made this olive oil in honor of Felice Garibaldi, brother of the "Hero of the Two Worlds" and a prominent entrepreneur in the oil production business. In 1835, Garibaldi realized the benefits of distinguishing and selecting trees by species, of harvesting the fruit separately and of not mixing the various qualities in the oil production phase: this approach was revolutionary for its time, and lay the foundations for a historic change that still reaps benefits today. "L'olio di Felice Garibaldi" is a monocultivar oil that boasts Slow Food features; it is produced from 100% Ogliarola olives (Cima di Bitonto) that are hand-harvested directly from the plant and then crushed within 12 hours of harvesting in the company's mill. This Slow Food Presidium recognized olive oil is from a small 35 acre grove planted around 2,000 ancient Ogliarola Barese trees, about 300 feet above sea level. The land is flat, with rocky outcrops, and the weather is mild, thanks to the proximity of the sea. Production Area: Bitritto and surrounding area, Conca Barese, Apulia Ingredients: Ogliarola olives grown organically. Acidity 0.3%. Weight: 500 ml | 16.9 fl oz
