Olive oil with garlic

Garlic Olive Oil by Greenomic Delikatessen, bold

Garlic Olive Oil by Greenomic Delikatessen is an extra virgin olive oil with natural garlic flavoring, cold-pressed and seasoned afterwards. This 250-milliliter bottle provides ready-to-use seasoning for bread, pasta, and meat without the need to peel a single clove.

Garlic Olive Oil is the bold seasoned oil from Greenomic Delikatessen, in which natural garlic aroma meets extra virgin olive oil. The clear glass bottle is encased in wood up to the neck, which protects the contents from light and provides a pleasant grip.

Bold seasoning, ready for immediate use

As soon as you open the bottle, the scent of garlic rises clearly—warm and rounded, like it comes from a pan rather than a freshly sliced clove. The oil beneath is golden-yellow and fruity, with the slight bitterness of a high-quality olive.

On a piece of bread, you first taste the seasoning, then the oil itself, and both linger in the mouth for a while. The sharpness that fresh garlic brings is absent here, but instead, the aroma carries further and spreads evenly across the entire plate.

This consistency is the actual advantage in everyday use. Depending on its age and origin, a clove can taste milder or more pungent, while the bottle maintains the same profile from the first drop to the last.

On bruschetta, in pasta, in a marinade

Drizzled over drained pasta and tossed with a little cooking water and parsley, it becomes a complete meal in minutes. On warm toasted ciabatta, it replaces the garlic clove one would otherwise rub on the bread; a little coarse salt on top is perfect.

For a robust dressing, whisk four tablespoons of the oil with two tablespoons of Balsamico Classic, plus salt and pepper from the mill. It pairs beautifully with a tomato salad with red onions or a Greek salad with feta cheese.

In a marinade for lamb chops, chicken thighs, or mushrooms, it infuses overnight and contributes to a dark crust when seared. It can handle medium heat for sautéing shrimp or vegetables; for high heat, use a neutral oil in the pan and add this at the end.

Why garlic only smells when sliced

A whole clove smells like almost nothing. Only when its cells are damaged does the odorless storage compound alliin meet an enzyme, and within seconds, this creates the volatile allicin, which is recognizable from miles away.

This very compound is so unstable that it breaks down within a minute in a hot pan. What remains afterward are the rounded, sweet sulfur notes, and these are exactly what are captured in the aroma with which Greenomic Delikatessen seasons this oil.

The base oil is cold-pressed, meaning it is ground and centrifuged at a maximum of 27 degrees Celsius. Above this temperature, the olive would lose its delicate aromatic compounds, and the garlic would end up alone on a tired fat.

The bottle with a permanent spot by the stove

If you love garlic but don’t want to peel and chop after work in the evening, keep this bottle within reach of the stove. The wooden sleeve blocks out light, and the oil stays fresh underneath for months. For those who want to taste the olive on its own, Greenomic Delikatessen also offers single-varietal oils.

The milder and single-varietal oils can be found in the Olive Oil by Greenomic Delikatessen collection, and the perfect pasta to go with them can be found in the Good Hair Day Pasta collection.