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This oil is the classic Picual from Jaén, Spain. Tomato-forward in every way, with a strong initial aroma of tomato leaves and fresh-cut grass. The flavor then continues in the mouth as green tomato, bell pepper, fresh lettuce, and bitter endive, before rounding into a warming black peppercorn finish with hints of baking spices and warm cinnamon. As the oil lingers on the palate, a cool minty note lingers beautifully. Well balanced in aroma and taste, this is not overly bitter, and the pungency is bright and spicy but not throatcatching. Perfect for scrambling eggs, frying bread for a breakfast sandwich or pan con tomate, roasting potatoes, and searing meats, this oil can be used from breakfast to dinner and everything in between. Use for a tomato confit, for roasting cherry tomatoes, in a simple pasta sauce, or for drizzling over caponata. Another favorite use is to use in Dahl, Chili Paneer, or other Indian cuisine. With a blend of vegetal notes, tomato, and black pepper, this oil’s flavor profile pairs beautifully with many Indian and Southeast Asian-style dishes. -
Highly aromatic and savory, Our Wild Fernleaf Dill Infused Olive Oil is a must have Mediterranean stale. Made with the highest quality Certified UP Extra Virgin Olive Oil, it is as healthy as it is delicious! Use it in dressings,marinades, with cucumbers, chopped salads, drizzled over spinach, fish, green beans, poultry, meat, in soups, egg dishes, creamy sauces, aioli or olive oil based mayonnaise, for making tartar sauce, roasted potatoes,potatoe salad,roasted and fresh vegetables, beans or baking delectable herb breads and rolls.It pairs beautifully with Sicilian Lemon White Balsamic, Oregano White Balsamic, Traditional Balsamic, Pomegranate Dark Balsamic, and Champagne Vinegar to name a few
