Use it on vegetables such as oven-roasted courgettes, aubergines and peppers, or green asparagus. It also works well with a herb-marinated roast leg of lamb, fresh goat's cheese, or pan-fried red mullet. You can also use it on desserts such as vanilla or fleur de lait ice cream, or strawberry sorbet.
This oil pairs well with balsamic vinegar vinaigrette, white wine vinegar infused with herbes de Provence, or with Espelette and bell pepper-infused white wine vinegar.
Extra virgin olive oil (99%), natural marjoram extract (1%).
Product obtained directly from fresh plants.