New recipe with unfiltered extra virgin olive oil directly from the producer (Hérault). This is obtained directly from the olives using only mechanical processes. I then macerate it with the fresh Angelica.
I recommend a drizzle of this amazing oil with
- a fish, at the end of cooking
- zucchini, thyme and garlic
- butternut squash
- potatoes and seaweed
- It spices up your vinaigrettes