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Gumbo beet greens corn soko endive gumbo gourd. Parsley shallot courgette tatsoi pea sprouts fava bean collard greens dandelion okra wakame tomato.
by dans1 | Aug 29, 2025 | Oil, Zeet
Our condiment is prepared with extra virgin olive oil and chilli pepper, which is ideal for those who want to enjoy the good taste of a good olive oil with a spicy touch.
A daring oil, obtained by pressing Arbequina olives and chillies. It’s a pure and aromatic oil made without artificial aromas or additives.
Especially recommended for pizza, pasta and all the other dishes you want to spice up with a chilli flavour.
by dans1 | Aug 29, 2025 | Oil, Zeet
This condiment is made with extra virgin olive oil and garlic it adds a touch of succulence to baked dishes and is evocative when poured over grilled vegetables and a variety of vegetable dishes.
White garlic and Arbequina olives have been pressed together to create a natural olive oil that evokes the scent of summer.
This olive oil is made without any preservatives or additives. Especially recommended for baking, vegetables, soups and all the other dishes you want to enhance with a garlic flavour.
by dans1 | Aug 28, 2025 | Oil, Zeet
A delicious, yellow oil, coloured by the fresh lemon of sunny Valencia.
This delicious lemon oil has a persistent citrus aromatic perfume and flavour to enhance your dishes. Perfect for everything from seafood, white meat and grilled vegetables. It can be used as an ingredient in cooked dishes as well as a condiment.
by dans1 | Aug 29, 2025 | Oil, Zeet
We have created this condiment based on Extra Virgin olive oil and Rosemary through the joint grinding of Arbequina olives and Rosemary.
Both ingredients are pressed at the same time and the mixture acquires a natural freshness, which is without any additives or artificial aromas.
This condiment is intense green in colour and goes perfectly with a variety of Mediterranean dishes. Especially recommended for meat, salad, rice, fish and all the other flavours you want to enhance with a touch of rosemary flavour.
