i finally understand why even the most basic salads taste amazing abroad and at high end restaurants: it’s the quality of what’s being used down to the oil.
i think most “flavored” oils have flavoring added to them, whereas this tastes like they crushed innumerable garlic bulbs to create a rich, decadent olive oil that bursts with complexity.
cheers to the hands that made this :)
i haven’t tasted the regular olive oil yet, but the complexity and