To make this spiced oil, unshelled rapeseeds were cold-pressed with marjoram, chervil, thyme and tarragon. These flavours combine for a full-bodied taste experience. This aromatic spice oil adds a finishing touch Mediterranean cuisine or meat, fish and vegetable dishes. Try it with ratatouille!

A freshly harvested mixture of thyme, rosemary, bay leaves and oregano provides the seasoning for this oil. Try it with salads and vegetable dishes, fried potatoes and tomato dishes, delicious meats, fish and cheeses, as well as for dips, soups and sauces. For a crunchy treat, drizzle over a freshly toasted baguette. Slightly warming the oil will bring out the scent of the herbs, adding another dimension to your dishes.

How to use the oil: the oil can withstand moderate heat in a frying pan or wok. Drizzle one to two spoonfuls of the oil over your food to add flavour.

The oil can also be gently spread on with a spoon or a spatula. Mouth-watering appetizers, hearty meals, fresh salads, dips and even soups and sauces taste great with this fresh oil. You won't have to marinate foods as long because the marinade is already spiced.