Rosemary Extra Virgin Olive Oil

$ 26.00

375ml

Our Rosemary Olive Oil is made from pressing California olives with fresh rosemary.

Flavored oils pair nicely in dishes that call for fresh herbs and olive oil or when used as a final seasoning over fresh produce and breads. We enjoy using our Rosemary Olive Oil to roast vegetables and finish finish, flatbread, and pizza.

Characteristics: Woodsy | Peppery
Varietal: Spanish Mission

"This food is the gift of the whole universe: the earth, the sky, and much hard work. May we live in a way that makes us worthy to receive it." - Thich Nhat Hanh

try it with

Roasted Fingerling Potatoes

Ingredients:
(1.5 lb) fingerling potatoes, halved
(1/4 cup) Rosemary EVOO
(1 tbsp) chopped parsley
(4) garlic cloves, minced
cracked black pepper
Maldon sea salt

Directions:
Preheat oven to 425 F. Combine halved fingerling potatoes with 1/4 cup Rosemary EVOO in a glass bowl. Add minced garlic and cracked black pepper to taste. Toss until evenly coated. Transfer to a lined baking sheet and spread potatoes evenly, allowing space in between. Roast for 30 minutes or until golden. Allow to cool, then plate and garnish with chopped parsley and Maldon sea salt. Enjoy!

Rosemary Extra Virgin Olive Oil

"This food is the gift of the whole universe: the earth, the sky, and much hard work. May we live in a way that makes us worthy to receive it." - Thich Nhat Hanh

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