This is a winner with chefs, staff and customers. Combining natural extracts of dried basil, marjoram, garlic, oregano, thyme, rosemary and crushed red pepper along with a hint of fresh garlic, creates a harmonious explosion of flavour. Use on pizza, salads, bread dipping or your favourite pasta. Pairs with our 18 Year Traditional Dark Balsamic, Sicilian Lemon or Peach White Balsamic.
Base EVOO: Early Harvest Arbequina Spanish Extra Virgin Olive Oil
Crush Date: Oct. 2019
Best Before: Oct. 2021
Polyphenol count at time of crush: 263 ppm