Contains four flavors made of rosemary, basil, daphne and thyme. Each one of them provides a wide area of usage.
NAR recommends you to use these olive oils, which receive their rich flavor by being pressed together with olives, for meals, salad dressings or salted dishes.
You can use the rosemary flavored olive oil with different kinds of pastry ranging from bread to pasta as well as for sauces for meat dishes, fish and especially zucchini dishes.
The basil flavored olive oil is a good choice for potato dishes, tomato sauces and for example to be used in onion soup. A few drops of the basil olive oil will make a difference in the taste of your meals.
You should try the daphne flavored olive oil when preparing a bonito in the oven. You will achieve the same good results in case of roast meat with puree. You can create a delicious sauce by mixing the daphne olive oil with mustard seeds, beer and vinegar.
The thyme flavored olive oil can be preferred in meats, for example marinating steak or to give the meat its softness during grilling. A typical usage is in yoghurt soup.
Contains four flavors made of rosemary, basil, daphne and thyme. Each one of them provides a wide area of usage.
NAR recommends you to use these olive oils, which receive their rich flavor by being pressed together with olives, for meals, salad dressings or salted dishes.
You can use the rosemary flavored olive oil with different kinds of pastry ranging from bread to pasta as well as for sauces for meat dishes, fish and especially zucchini dishes.
The basil flavored olive oil is a good choice for potato dishes, tomato sauces and for example to be used in onion soup. A few drops of the basil olive oil will make a difference in the taste of your meals.
You should try the daphne flavored olive oil when preparing a bonito in the oven. You will achieve the same good results in case of roast meat with puree. You can create a delicious sauce by mixing the daphne olive oil with mustard seeds, beer and vinegar.
The thyme flavored olive oil can be preferred in meats, for example marinating steak or to give the meat its softness during grilling. A typical usage is in yoghurt soup.
