Tuscan Herb Olive Oil
An amazing blend of several herbs including oregano, marjoram, garlic, and rosemary makes this olive oil a superior bread dipping and seasoning oil. It makes an instant hit at tastings because of its superior balance of fresh herb flavors. One of our most popular olive oils!
- Mix with Cranberry Pair for a dressing
- Subsitute with regular oil for bread, pizza doughs
- Great with poultry
- Cranberry Pear Balsamic
- Traditional Balsamic
- Oregano Balsamic
Recipes: Cream Of Roasted Pepper & Tomato Soup with Tuscan Herb Olive Oil (as pictured)
2 - 28 oz. cans tomato puree
1/2 cup white wine
2 cups chicken or vegetable stock
2 large red bell peppers, roasted, seeded, peeled and chopped, or one jar of roasted red peppers, drained & chopped
3 tablespoons InfuseMe Tuscan Herb Olive Oil
1 medium yellow onion, finely diced
4 large cloves garlic, minced
1 bunch fresh basil leaves washed, dried, & torn, reserving 6 small sprigs for garnish
1 teaspoon dried oregano
1/2 cup grated Romano Cheese
1 cup heavy cream
sea salt and fresh ground pepper to taste
In a medium (5+ quart) heavy stock pot, heat one tablespoon of Tuscan Herb Olive Oil over medium-high heat. Add the onion and saute until translucent, for about 3 minutes. Add the garlic and saute for another minute. Add the white wine and reduce by half.
Add the chicken stock, roasted peppers, tomato puree, basil leaves and oregano to the pot. Lower the heat to medium and simmer for 20 minutes. Remove the pot from heat. Using an immersion blender, puree the hot soup until smooth and creamy in consistency. Add the heavy cream and Romano Cheese and stir to combine. Adjust seasoning with salt and pepper to taste.
Serve individual bowls of soup drizzled with approximately one teaspoon of Tuscan Herb Olive Oil and a sprig of basil. Serve immediately.
Tuscan Herb Olive Oil is our top selling oil.