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Sicilian extra virgin olive oil milled with fresh rosemary, infusing the oil with the herb's piney, slightly woody aroma. A classic Mediterranean pantry staple, it brings the scent of the hillside straight to the bottle without any dried, dusty notes.
How to use it: Brush it over focaccia or rosemary potatoes before roasting, drizzle over grilled lamb, chicken, or pork, or use it as the base for a simple marinade. It also lifts roasted root vegetables, white bean soups, and a classic Tuscan-style ribollita. Try finishing a pizza bianca with a swirl just out of the oven.
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