Additional information
| Uses | It takes centre stage in French cuisine, and pairs deliciously with eggs, cheese, mushrooms, fish, poultry and can be a key ingredient in Béarnaise sauce. Also try it on julienned carrots or over sautéed shallots. |
|---|---|
| Pairings | Lemon Olive Oil, Basil Olive Oil, Garlic Olive oil, Wild Mushroom and Sage Olive Oil, Blood Orange Olive Oil, Cilantro & Roasted Onion, or any Ultra Premium Extra Virgin Olive Oil. |
| Country of origin | Modena, Italy |
Reviews
There are no reviews yet.