Pressed in small batches, this deep emerald oil has a delicious earthy flavour. A wonderful complement to grilled vegetables, roasted fish, or sautéed leafy greens. Try on fresh pasta or squash soup for a rich, distinctive alternative to olive oil.
• Toss with Maple Balsamic on roasted squash
• Combine with Cinnamon Pear with carrots or sweet potatoes
• Use to finish creamy soups
• Mix with balsamic to dress quinoa or farrro salads
• Drizzle over hummus and sprinkle with pepitasStorage: Cool, dry conditions away from direct sunlight. Temperatures not to exceed 25ºC. For best flavours, consume within 12 months.
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