Use it on vegetables such as oven-roasted courgettes, aubergines and peppers, or green asparagus. It also works well with a herb-marinated roast leg of lamb, fresh goat's cheese, or pan-fried red mullet. You can also use it on desserts such as vanilla or fleur de lait ice cream, or strawberry sorbet.
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This oil pairs well with balsamic vinegar vinaigrette, white wine vinegar infused with herbes de Provence, or with Espelette and bell pepper-infused white wine vinegar.
Extra virgin olive oil (99%), natural marjoram extract (1%).
Product obtained directly from fresh plants.