Predominantly consisting of unsaturated fatty acids, it is rich in omega 3. A subtle and balanced oil with a copper emerald green colour, offering vegetable and herbaceous flavours. It develops a slight hint of freshness and a nutty taste.

Suggestions

It is mainly used cold (or at the end of cooking). Ideal with a salad of avocado or raw vegetables, it enhances a beet carpaccio. It is used to make fish or shellfish marinades.