Ideas for Use
Combine with minced shallot, Dijon mustard, minced tarragon, and a Mild Varietal EVOO, then use over roasted or grilled fish, chicken, or salads.
Use in Spanish staples such as gazpacho, romesco sauce, and Catalan beef stew.
Use to deglaze a pan after sautéing mushrooms and finish with minced parsley.
Use to macerate strawberries or apricots and serve with vanilla ice cream.