Back in stock this week: Galega Olive Oil, aka Olives from the Portugese (with apologies to poet Elizabeth Barrett Browning).
With more than thirty olive varieties overall in the country, there are seven major varieties of olives in Portugal. The most prolific of the bunch is the Galega, a small dark brown-black olive. Sometimes used as a table olive in Portugal, Galega olives are best known to us here in the United States as a single-varietal olive oil.
Oh, Galega olive oil! How do we love thee? Let us count the ways.
Galega olives have a sweet, delicate, fruity flavor, in contrast to the green, rich and “fleshy” Manzanilla olives from Spain, or the darker “meaty” taste of Greek Kalamata olives.
Harvested early in the season, delicate and creamy Galega olive oil ($14.75/bottle) has notes of apple peel, strawberry, and almond. It is lightly pungent, of mild-to-medium intensity, with a nice level of bitterness and a slight peppery finish. Galega olive oil has a low FFA*, and very low acidity, with a high smoke point.
Galega olive oil pairs with any balsamic vinegar for a summer vinaigrette. Use it on the grill – it pairs with vegetables and meats perfectly. Finally, this oil is mild enough to be used in baking!
Stop by the Tasting Bar on your next visit to AllSpice for a sample of Galega Olive Oil, and compare to other single-varietal, fused, and infused oils. You’ll be amazed at the range and depth of flavors of these fine ingredients.
*Free Fatty Acids (FFA) refers to the condition of the olive fruit at the time when it is crushed into olive oil. The lower the FFA, the better the olive oil.