PARMESAN CHEESE Infused First Cold Pressed Extra Virgin Olive Oil (EVOO)

PARMESAN CHEESE

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—
Savory and full-bodied with the rich, nutty character of Parmesan. This EVOO adds an irresistible cheesy note to simple dishes with just a drizzle.

Ways to Savor

• Toss with pasta, roasted potatoes or vegetables.
• Drizzle over pizza, popcorn or warm bread.
• Use to finish soups, risotto or grilled chicken.

Flavor Fusions

Herbs de Naples Dark Balsamic — Parmesan and Italian herbs make an irresistible bread-dipping combination.
Traditional Style Dark Balsamic — Rich, savory and classic for vegetables, Caprese and artisan bread.
Black Garlic Dark Balsamic — Parmesan and black garlic create serious umami flavor for mushrooms, steak and potatoes.