An aromatic blend of savory, thyme, chervil, marjoram, fennel, lavender and rosemary that adds that adds that "je ne sais quoi" to poultry, meat, and vegetables.
Notes: For perfect roast chicken, rub generously over and under skin. Our Herbs de Provence Extra Virgin Olive Oil truly shines in lamb dishes: stuff a boneless leg with fresh breadcrumbs, garlic and spinach; rub generously with Herbs de Provence EVOO; sear in cast iron skillet then finish roasting in oven. Drizzle cooked, sliced lamb with additional EVOO and top with freshly zested lemon and a squeeze of the juice. Yum!
*Pairs wonderfully with Lavender Balsamic, Sicilian Lemon White Balsamic, 18 Year Traditional Balsamic and Premium White Balsalmic.*