Herbes de Provence is a blend of Fennel, Thyme, Bay Leaves, Oregano and Rosemary.
These herbs, traditionally grown in the South of France in the Provence region are widely used in Mediterranean cuisine. Chefs love to infuse their meats and pasta dishes with these herbs and now using the Herbes de Provence Oil, they can include the use of this oil to bring out the best in the flavour of fish and dairy dishes, meats, pork and poultry.
Use this exceptional cold-pressed oil made with fresh New Zealand grown herbs to coat chicken or fish before searing, roasting or grilling, or add a few drops to soups or casseroles to enhance flavours.
How to Use
The chefs at Lot Eight love to infuse this oil into their risotto and pasta dishes plus a drizzle or two on the succulent meats that they oven roast . . . slowly, to bring out the sweetness and tenderness of the meats. This is also a marriage made in heaven when you combine Herbes de Provence oil with seafood, as the aromatics of the fennel shines through and brings the dishes to another level.