I love this fruity olive oil from one of my favourite family olive groves in Apulia, Italy the Galantino Family. The L’Affiorato from Frantoio Galantino is created using neither traditional nor modern milling methods.
Made in an ancient process of allowing the olive oil to rise from the pulp after the olives are crushed. This oil isn’t extracted in the modern or traditional sense. Frantoio Galantino L’Affiorato is 2% to 3% of a typical 18% to 22% yield. They skim the oil off the pulp before the remaining oil is extracted. This process creates a very delicate and aromatic olive oil, one that is stable and full of ripe fruit notes. Truly it offers the best of both worlds a mild creaminess from the stone crushing process without adding the many defects that come with traditional mat pressing.
In the modern malaxing process, the intention is to coax the olive oil out of the pulp. This infuses the oil, which naturally has no flavour, with the pungent phenols and volatile compounds held in the olive flesh before the oil is separated. The olive is being infused with itself! This typical process, provides a good yield, full robust flavour and stability from the phenols. This is not how this oil is created.
Whether to augment this cranberry lemon granola or drizzle over a fall galette, this oil is never the wrong choice.
