The bountiful garden vegetables of the season inspired this Italian-American dish first created in New York City in the 1970’s. We’ve elevated this delicious dish one step further by mixing our Lemon Salt and fresh asparagus, a wild vegetable that grows in abundance on our farm, into the cream sauce for a richly satisfying meal.
With a subtle introduction to the silky textures of pressed olives, the familiar savory-sweet flavors of Sicilian red garlic gently announce themselves, never growing sharp nor intrusive in this infused oil. Lending a nuanced yet balanced profile to our estate-grown olive oil, the diplomatic presence of this powerful allium is, quite simply, delightful. Enjoy as a dipping oil with fresh focaccia or swirled into a cauliflower soup.
A Bold Infusion
Nestled in the pristine Sicani mountains of Sicily, La Futurna Estate’s rich, fertile lands provide everything needed to press the finest estate-grown, 100% organic extra virgin olive oil in the world. Infused with the oil of hand-picked red garlic, the Garlic Infused Olive Oil is a symphony of flavor.
This garlic infused olive oil made by Bona Furtuna is just what I needed to compliment my collection of oils. It is very tasty and I would recommend it for all culinary enthusiasts.
Grazie mille Rochelle! We're thrilled to hear that you are enjoying our Garlic Infused olive oil- it's the best for dips and drizzles!
I recently was obliged to go on a low FODMAP diet, which precludes whole garlic. Oils from garlic are fine, however! Bona Furtuna Garlic Infused Olive oil for the win!
Wonderful- we're glad you found us!
Drink from the bottle
We simply can't get enough of the Garlic Infused Olive Oil. Somehow it's both subtle in cooking, but strong and bold when served raw (as a dip for fresh bread, for instance). I was very hesitant and concerned that the garlic would overpower the natural olive oil flavor, but this is a rare infusion that brings out the strength of both. After we received one in our monthly subscription, we bought three more bottles. Try it on pizza, pasta (alone or over any other sauce), bread, grilled veggies or with a spoon. YUM.
Grazie, Brant! We feel the same way- we could eat this all day with many different foods.