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 Organic 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.*
Posted by Laurence on 4th Oct 2012
I don't think I have found the right recipe for this oil yet, but it has potential!
Posted by Laptop2tabletop on 20th Jun 2012
When I think of Provence my mind sees nothing but lavendar fields. I love lavender planted in my garden for the beauty and the smell. I have an Herbs de Provence seasoning that I wasn't fond of - a bit too strong on the lavendar...I was a little skeptical when I tried this. I wanted to grill vegetables, including leeks. I gave the oil a chance and very much enjoyed the outcome. There was a hint of lavendar in the oil; well balanced.