$34.00
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Klēa’s Galani is bright in the nose with discernable fresh skin of tomato and a slight vanilla bean undertone. Smooth going down with a long lasting slightly spicy finish and friendly bitterness at the end. Medium viscosity and very good.
We’ve had good reactions from professional chefs with this one. It’s great for caprese, or honestly anything you normally put olive oil on. This is a great choice if you like as a smooth daily cuisine enhancer.
Interestingly, the word “galani” means light blue due to the hue of the leaves. It is a high quality olive oil produced from the finest galani olives, harvested in November and cold pressed under 25°C within a few hours of harvest. The result speaks for itself.
Can you cook with it? Yes. Low temps for slow and delicious cooking.
Can you marinade with it? Yes. Add some vinegar, lemon, garlic, and salt for the best food you can eat.
Salads, sandwiches and bread? Yes. 3/4 Galani EVOO, 1/4 white wine vinegar, salt, pepper, a little oregano. Use a coffee milk frother to emulsify and you've got gold.
