Distinguished and refreshing with notes of pine, this California cold-pressed rosemary olive oil is a cut above your ordinary herb-infused oil. It is made by actually crushing fresh rosemary sprigs with fresh olives during the first cold press, a labor-intensive flavoring process known as the “crushed” or “fused” method. Both the olives and rosemary are grown using organic farming practices, without synthetic pesticides, and you certainly won’t find any preservatives, additives or artificial flavors in this rosemary olive oil.
As a cardiologist and nutritionist, I love both olive oil and rosemary for the health benefits they each offer, so this delectable pairing is one of my personal favorites. This rosemary olive oil heightens the experience of any food it’s paired with. I like it drizzled over grass-fed steak, wild caught fish, free-range chicken, humanely-raised pork, rice, salads, vegetables, soups and pastas.