Rosemary Extra Virgin Olive Oil - 175 ml
Regular price$15.95
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Fresh rosemary sprigs from local Turkish producers co-pressed with Yamalak Sarisi olives. Aromatic, herbaceous, and warming. No extracts or dried herbs.
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The oil that makes roasted potatoes legendary.
Fresh rosemary sprigs from local Turkish producers are co-pressed together with our Yamalak Sarisi olives using the Agrumato method - not steeped, not dried, not added after the fact. The rosemary becomes part of the oil at the molecular level, delivering the impact of a full rosemary sprig in just a few drops. You notice the eucalyptus-like freshness first, followed by rosemary's earthy, pine-like depth - all carried beautifully by the Yamalak Sarisi olive's silky texture. It is concentrated yet balanced. Bold yet smooth. Toss quartered potatoes with this oil and sea salt before roasting at high heat. Brush on focaccia dough before baking. Drizzle over a roast chicken. On Thanksgiving, pour it over the stuffing. This oil turns simple roasted anything into something unforgettable. |
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| Tasting Notes | Bold, aromatic rosemary. Eucalyptus-like freshness. Earthy, pine-like depth. Warming herbal character. Smooth olive oil finish. |
| Best Paired With | Roasted potatoes, root vegetables, lamb chops, roast chicken, turkey, grilled mushrooms, focaccia, homemade bread, Thanksgiving stuffing, mashed potatoes, grilled pork chops, white bean soup, roasted cauliflower, Mediterranean mezze, and sourdough dipping oil. |
| Culinary Tip | Roasted potatoes: toss with this oil and flaky sea salt, roast at high heat. The rosemary flavor penetrates every bite. Also exceptional brushed on focaccia dough or drizzled over a roast turkey in the last 20 minutes. |
| Health Benefits |
Rosemary is rich in antioxidant compounds and has been valued in Mediterranean tradition for supporting digestion and mental clarity. Co-pressed with polyphenol-rich olives, this oil delivers those benefits in a clean, whole-food form.*
* Daily olive oil consumption should be discussed with your doctor. |