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galantino ensures that their extra virgin olive oil is consistently the best
and other tempting add-ons you'll turn to time and again
learn to grow and cook edible flowers with Jo and Erin's delicious recipes inspired by the seasonal produce they grow in their kitchen garden and the wild food they forage from their local shores and hedgerows
Volume: 13 oz
and guest rooms alike
"Termite di Bitetto" Olives in Brine by iContadini: 19.6 oz Cast Iron galantino ensures that their extraTermite di Bitetto are one of four great olive varieties grown in Puglia. Hand harvested between October and November, traditional methods are used to brine and cure the olives, typically for six months, before they are jarred. Round, plump and meaty, use them in cocktails, serve with appetizers and antipasti or add them to your favorite pizza or pasta.
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