Galantino large green olives are the ideal crowd-pleasing pantry staple. Perfect served alone as a simple aperitivo snack, or as a component of antipasto. These olives have a mild, fruity taste with a subtle sweetness. Large and juicy, they have an elongated shape. Use them to make olive-studded focaccia, in this chicken and chorizo stew, or alongside preserved lemons in a chicken or chickpea tagine. Don’t forget to save the brine to make Dirty Martinis!
The Galantino family business was started in 1926, when Vito Galantino, an extra virgin olive oil taster, transformed a nineteenth century mill house into an olive mill, with a dream to make a world-class product.
Now run by the third generation, the Galantino family embraces ancient craftsmanship with modern innovation; traditional stone grinders are used alongside cold-extraction centrifugation systems. In 1990, Vito’s son, Dr Michele Galantino, produced the company’s first flavoured oils after he rediscovered the ancient technique of crushing the olives together with fresh citrus, herbs, or chillies, resulting in delicious, natural flavours, without any added essences.
Galantino is based in the mediaeval town of Bisceglie, Apuglia – the region that produces more olives than any other in the world. Perched on the Adriatic coast and steeped in history, Galantino uses olives from the family’s 47-hectare “La Fenice” estate and from 2000 trusted growers. “La Fenice” is home to ancient olive groves of over 15,000 Ogliarola and Coratina trees: a stunning visual feast spanning as far as the eye can see.
The olives are harvested between October and December, when they are at their perfect stage of ripeness, which is judged using the time-honoured technique of hand-shaking branches, then gently catching any falling fruit in canvas “hammocks”.
This dedication to meticulous husbandry, with careful pruning, drip-irrigation and ultra-modern pest control detection, reduces the use of pesticides to an absolute minimum.
All their olives are carefully selected and washed before they are crushed on traditional stone mills.
Ingredients: olives 42%, water, salt; acidity regulator: citric acid.
Storage: Keep away from heat and direct sunlight.
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