Felice Garibaldi by De Carlo

“Felice Garibaldi comes from Ogliarola olives and tasting it feels like walking through a field just after the grass has been cut. The first thing you notice is its softness and balance, followed by a gentle aftertaste of green almonds. As it opens, there’s a light kick of pepper and fresh notes that remind me of meadow grass and green tomatoes. I like using it raw because its subtle flavour really comes through especially on simple dishes like boiled or baked crustaceans, light starters, delicate plates, or even just plain boiled vegetables. It adds flavour without ever taking over.”

Nick