“The French-inspired mix of dried herbs consisting of thyme, savory, marjoram, rosemary and lavender lends a balanced and floral aroma to our Super Premium extra virgin olive oil base. Use in Provencal and Mediterranean.Perfect with seafood, omelettes, chicken and grilled vegetables. Combine with Cranberry Pear balsamic to marinate poultry and pork.
Combine with Neapolitan Herb Balsamic and Dijon mustard to dress a French-style potato salad.
Combine with Lavender or Black Currant balsamic to marinate lamb.
Use to roast potatoes and other root vegetables.
Drizzle over grilled summer squash or eggplant.
Use for bread dipping or to brush a rustic loaf of bread.
Use to caramelize onions then finish with a drizzle of Italian Fig balsamic.
Combine with any of the suggested vinegars to dress mixed greens.
Use to make fabulous egg dishes. Marinades for Lamb, Beef, Poultry, and Seafood
60 mL, 200 mL, 375 mL