Herb-infused olive oil

Olive oil infused on Mediterranean herbs, aromatic, for dressing salads and pasta and drizzling over bruschetta and pizza.

Herb-infused olive oil is olive oil infused on dried or fresh Mediterranean herbs (rosemary, thyme, oregano, basil), sometimes with garlic and chili pepper, golden-green, aromatic, with a grassy-spicy taste. It dresses salads and pasta, is drizzled over bruschetta, pizza, bread, grilled vegetables and cheeses and served as a dipping sauce.

Calories, proteins, fats and carbohydrates per 100 g of product

Herb-infused olive oil, Raw: Calories 884.0 kcal, Proteins 0.0 grams, Fats 100.0 grams, Carbohydrates 0.0 grams per 100 g of product.

Calories884.0 kcal

Proteins0.0 grams

Fats100.0 grams

Carbohydrates0.0 grams

Data: USDA FoodData Central

Recipes with this ingredient

Grilled Shrimp with Avocado and ZucchiniAuthor's cuisine | Appetizers

A quick recipe from Grigory Chunikhin, chef of the Cutfish restaurant, wins due to the unusual selection of ingredients. Shrimp, avocado, yogurt, thinly grilled zucchini slices - at first glance, this combination seems almost dietary, but soy sauce and red caviar turn it into a festive one. The neutral oily pulp of the avocado absorbs the saltiness of the dressing, crispy zucchini crunches its crust, shrimp exude juice, and neutral yogurt brings all the flavors together.

Tomato soup with quinoa and avocadoAuthor's cuisine | Soups

Recipe from the chef of the Now cafe Sergey Besedin.

Green salad with avocado and two saucesAuthor's cuisine | Salads

Recipe from the chef of the restaurant "KM20" Alexander Shtepa.

Risotto Pie with Chicken BreastItalian cuisine | Risotto

One of the main figures in the new Moscow gastronomy, chef of the United Kitchen restaurant Andrey Ryvkin teaches how to make a pie, which in Italy is made with the remains of yesterday's dinner. This pie is so delicious that it is worthy of the risotto with ratatouille made especially for it.