Farchioni has been around for 236 years. Farchioni is a great Italian success story that started way back in 1780 and is now on people’s tables all over the world, with products recognized and prized for their quality.
A few facts about Extra virgin olive oil:
• Extra Virgin Olive Oil (EVOO) is the freshly pressed juice of olives. It is cold pressed, meaning it is pressed without heat or chemicals.
• With a high smoking point of 400°F extra virgin olive oil is suitable for cooking and can enhance any dish by drizzling on as a finisher.
• Store oil in a dark cool pantry away from heat and light, which causes decay. 57°F is the best temperature for storing and beware not to store your oil next to the stove. To ensure freshness, consume oil within 6 months from opening.
Where to buy: Farchioni oil is available at Whole Foods North Atlantic Region (New York metro market), Gourmet Garage in NYC, Best Markets in Long Island and Adams Fairacre north of New York City.
- Preheat oven to 400 degrees Fahrenheit.
- Peel the papery skins off the garlic bulb and throw them away.
- Cut the tops off the individual garlic cloves.
- Place garlic bulb on aluminum foil. Drizzle with Farchioni extra virgin olive oil. Wrap the bulb with aluminum foil and place in oven (top side up).
- Bake for 30 minutes. (The cloves will feel soft when pressed.)
- Remove from oven and cool.
- Use the roasted garlic with bread, pasta dishes, vegetables, or eat it by the clove.
Have you heard of Farchioni extra virgin olive oil? What's your favorite way to use olive oil?