When I lived in Italy I fell in love with all of the oil infusions I saw on some of the restaurant tables and in people’s homes – such an easy, delicious and brilliant idea! The flavour profiles you can create with oil infusions are honestly endless and it adds another amazing layer to each and every dish it touches.
Super easy to make (I love easy!) and very versatile to apply, we drizzle ours over a hearty salad, or a pasta dish and we love to splash it onto our caulicrust pizza vegetariana too. Get yourself a good quality (organic if possible) extra virgin olive oil in a dark bottle preferably with a fresh use-by date on it for maximum nutritional benefits. Clinical trials done on extra virgin olive oil (EVOO) have shown it to be very helpful in reducing the risk of chronic disease, especially cardiovascular disease, stroke and also helping to prevent against diabetes type 2. I love splashing it around raw instead of cooking with it for these very reasons and because of its wonderfully green peppery fresh earthy flavour profile.
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4 servings per container
- Amount Per ServingCalories300
- % Daily Value *
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.