SHALLOT Infused First Cold Pressed Extra Virgin Olive Oil (EVOO)

SHALLOT

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—
Delicate and savory with the subtle sweetness of shallots. Refined but incredibly versatile, this EVOO makes creating a flavorful vinaigrette almost effortless.

Ways to Savor

• Whisk into salad dressings and vinaigrettes.
• Sauté chicken, fish or vegetables.
• Drizzle over potatoes, green beans or roasted asparagus.

Flavor Fusions

Champagne White Balsamic — An elegant French-inspired vinaigrette in seconds.
Raspberry White Balsamic — Sweet-tart raspberry and savory shallot are wonderful over mixed greens.
Honey Basil White Balsamic — Fresh, gently sweet and perfect for garden salads and chicken.