Description

Extra virgin olive oil is obtained directly from olives through mechanical or physical extraction, without refining. This grade must meet chemical and sensory standards, including free acidity no higher than 0.8%. It retains the olive’s natural aroma and flavour, while the intensity and character of its fruitiness vary with the variety and harvest. Whisk it with lemon juice or vinegar for dressings, spoon it over tomatoes and roasted peppers, use it in fish marinades, or finish grilled vegetables and soups. It is equally suited to sautéing, roasting and baking. Drizzle it generously over bissara with cumin and harissa, serve it with warm bread, or use it in vegetable tagines and chermoula. When you want its flavour to remain most distinct, add it just before serving. Keep the bottle tightly closed and away from light and heat to protect its aroma and taste.

Full List of Ingredients

Extra Virgin Olive Oil