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Great olive oil can come from anywhere — it all depends on the harvest, climate, and how it’s pressed. What makes Levantine stand out is that it’s made the traditional way — the way it’s been done for centuries. And whether you're from Italy or anywhere else, good olive oil is good olive oil. Donna Margherita, home to some of the best Italian food we've ever had, gave it their full stamp of approval — and that says everything.

Matemba Garlic & Olive Oil Spaghetti - 100g Matemba - 200g spaghetti - 6 tbsp olive oil (3 for crispy matemba, 3 for sauce) - 4 cloves garlic - 1 small/medium red chili - Handful parsley - Salt and pepper