When first sampling a garlic olive oil product, I was intrigued with the concept, yet the particular product I sampled gave only the barest garlic essence. I decided to experiment with ways to make a better oil. My first experimental batches of oil met with loud and powerfully positive response. Given the reward of such overwhelming reception, I asked myself, “Why not produce and bottle my own, high quality, far superior roasted garlic infused oil?

Extravagonzo was born!

Having perfected my recipe over an extended R&D period, utilizing all natural extra virgin first cold processing olive oil (EVOO), garlic, and grape seed oil (GSO), I’ve developed a delightful infused oil that rolls across the palate leaving a pleasant afterglow asking for more. Extravagonzo is memorable in its deep, rich, but not overpowering, roasted garlic flavor and visually pleasing honey-toned color.

Further experimentation has brought forth three new infusions: Meyer Lemon, Blood Orange, and Red Chili. As with the Roasted Garlic Oil, these are all full flavored, but not overpowering.

Extravagonzo oils are the real deal – no flavorings, essential oils, or extracts used here – the citrus is crushed with the olives so your palate gets a bit of the zest, some of the seed, and the full flavor of the fruit; the dried Red Chili is soaked in the EVOO for up to 60 days until both flavor and color are absorbed.

These culinary oils were developed with you in mind …for the gourmet in all of us!

More infusions are in the works, and you’ll love ‘em!”