SEASONING OBTAINED BY THE JOINT MILLING OF ROSEMARY AND OLIVES

Condiment obtained from the joint pressing of olives and fresh rosemary, without the use of various essences or flavourings. Since ancient times, rosemary has been considered an important plant for its therapeutic properties. Organoleptic notes: persistent taste reminiscent of fresh olives of the year with pungent aromas of rosemary. Ideal for bread and focaccia, white meats, chicken and lamb. Excellent in the preparation of salmoriglio. Try it with baked potatoes. -On request can: 1 lt, 3 lt, 5 lt. PACKAGING: 1 carton of 100 ml 28 or 56 bottles