BLACK PEPPERCORN Infused First Cold Pressed Extra Virgin Olive Oil (EVOO)

BLACK PEPPERCORN

Infused First Cold Pressed Extra Virgin Olive Oil

Origin— Tunisia
Variety— Blend of Chemlali, Chetoui, and Arbequina olives
Polyphenol Level— 590-610 ppm
Smoke Point— 415°F

Flavor & Aroma—
Bold and savory with the warm bite of freshly cracked black pepper. This versatile EVOO adds just enough peppery character to make steaks, vegetables, seafood and salads come alive.

Ways to Savor

• Brush over steak, pork chops or salmon before grilling.
• Drizzle over roasted vegetables or baked potatoes.
• Use in creamy dressings, marinades or pasta dishes.

Flavor Fusions

Black Garlic Dark Balsamic — Deep umami and pepper create an incredible steak and mushroom pairing.
Fig & Lemon Dark Balsamic — Rich fig and bright lemon soften the peppery bite beautifully.
Champagne White Balsamic — Crisp acidity turns this into an elegant, simple vinaigrette.