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

TARRAGON

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—
Elegant and herbaceous with tarragon's distinctive fresh character and subtle hint of anise. Especially lovely with chicken, seafood and delicate vegetables.

Ways to Savor

• Drizzle over chicken, salmon or white fish.
• Use with asparagus, green beans or carrots.
• Whisk into vinaigrettes and creamy dressings.

Flavor Fusions

Champagne White Balsamic — A refined combination for delicate vinaigrettes and seafood.
Peach White Balsamic — Sweet peach and tarragon are especially lovely with chicken and summer salads.
Lychee White Balsamic — Floral tropical fruit complements tarragon's delicate aromatic character.