Aglio Rosso
Buy nowOne of the most historic oleolites in the Luigi Tega collection, created to restore the noblest profile of fresh garlic, without its more invasive notes.
Processed exclusively cold, from select organic cloves, free of flavorings, salt, or carbohydrates, it is a simple yet incredibly refined condiment.
No acidity, no lingering sulfur: just the clear, clean presence of an often misunderstood spice. A new way to use garlic, more respectful and accessible to everyone.
Organic extra virgin olive oil, fresh organic garlic
TBA – Advanced Botanical Tincture (Cold maceration in EVO oil)
On the nose, it asserts itself with a clear yet absolutely measured presence. The aroma is unexpected: neither pungent nor acrid, but rounded, enveloping, almost hypnotic.
One expects the typical impact of raw garlic, but what is revealed is something else: a clean, velvety olfactory signature, with vegetal and sweetly aromatic accents, conveying the most noble part of the bulb, purified of its sulfurous notes.
A fragrance that surprises with its elegance and depth, capable of evoking the vegetal essence without attacking it, like a gentle transposition of garlic into an ethereal form. Persistent yet discreet, it is memorable without overpowering.
On the palate, this garlic oil surprises with its balance and cleanliness. The entry is rounded and vegetal, with a natural sweetness reminiscent of the fresh garlic, yet purified of its more aggressive notes.
Through double-pass filtration, the water-soluble carbohydrates responsible for digestive discomfort and the characteristic “garlic breath” are completely removed.
The result is a flavor that is defined but never overpowering: the garlic is there, it makes its presence felt in moderation, then discreetly recedes.
The mouthfeel remains dry, clean, free from any unpleasant lingering aftertaste. A flavor that speaks clearly and then falls silent.
For those who are intolerant to garlic, without sacrificing its noblest flavor.
Raw garlic, in its fresh form, is often difficult to digest, especially for those with sensitive stomachs. This is due to fructans, short-chain carbohydrates found in high concentrations in this vegetable. Fermenting in the digestive tract, they can cause bloating, abdominal pain, and gastrointestinal discomfort.
Unlike cooked or dehydrated garlic, which loses much of its active properties, this oil is made using a cold extraction process that completely removes the fructans and water-soluble residues that cause intolerance.
The result is a condiment that preserves the aromatic and functional properties of fresh garlic, without causing adverse reactions.
100% Natural Production,
Mechanical, No Shortcuts
The process uses an exclusive cold dynamic maceration system, conducted entirely below 25°C and without the use of flavorings, concentrates, or additives.
Only fresh raw materials are used: one by one selected organic cloves, carefully cleaned, discarding any that are altered or lacking in aromatic quality.
Respect for the cold chain fully preserves the volatile compounds and antioxidants present in both the garlic and the extra virgin olive oil, avoiding any form of denaturation.
Double filtration eliminates any solid residue or traces of water, ensuring a stable, clean, and naturally functional oil, without industrial intervention or technical manipulation.
