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. Try some of these ideas;

                  Incorporate into sauces and infusions

                  Sprinkle over fish and vegetables

                  Pour a spoonful into your favourite soups

                  Dip toasted bread croutons into the oil lightly and then toss into a salad or soup

                  Infuse into your crumble to sprinkle over oven-baked fish or chicken.

As you create and try various dishes and new flavour combinations, the traditional Herbes de Provence oil will transport you to the lush produce markets, picturesque vineyards and the coastline in France.