Olio all'Aglio

I've been drizzling this over roasted vegetables and pasta all week and it saves me so much time on chopping. The garlic taste is bold but not bitter, and since it's made with the same extra virgin base it still feels like real olive oil, not flavored junk.

The garlic flavor is punchy and fresh, not artificial like those dried herb blends I've tried. I drizzle it over roasted veggies and finish with a squeeze of lemon, and it tastes like I spent way more time in the kitchen than I actually did.

Cooking weeknight pasta is so much faster now since I can just pour a splash of this instead of mincing cloves, and the fresh garlic taste actually comes through without being overpowering. It's saved my hands from that sticky garlic smell for good.