The rocket, mustard and chicory which dominate the palate are counterbalanced by a slight bitterness and a peppery finish.
Use it to cook meat and fish or to preparing salad dressing and marinades. It works equally well drizzled on leafy salads, fish tartar or fresh cheese.
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The Spanish blend pairs well with balsamic vinegar from Modena, sherry vinegar or fruit-infused vinegar. Consider pairing it with herb-infused white wine vinegar (basil, lavender or herbes de Provence) to bring out its herbaceous notes.
Extra virgin olive oil. Cold extracted. Superior category olive oil obtained directly from olives and solely by mechanical means. Olive variety: Hojiblanca.