Galantino’s Lampascioni in extra virgin olive oil will add interest and intrigue to any store cupboard.
Resembling cocktail onions, lampascioni are actually bulbs of ‘tassel grape hyacinths’, a common wildflower in southern Italy.
Lampascioni are a culinary delicacy which have been enjoyed in Puglia since Roman times. Parboiled in vinegar before being steeped in olive oil with Mediterranean spices, Lampascioni are ideal served with rich game or toss them in with potatoes before roasting.
Their bitterness and acidity provide the perfect foil for roasted meats, or mash them with broad beans to make a dip to scoop up with chicory leaves.
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: lampascioni 65%, extra virgin olive oil 32%, wine vinegar (contains sulphites), salt, dried oregano, dry garlic, dried basil, spic chili power, dried rosemary.
Allergy advice: None
Storage: Keep away from heat and direct sunlight.
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