Authenticity and well-being are the characteristics of this fresh oil that can integrate with any every day meal.
Production area: obtained native national olives
Production period: November and December
Pressing method: cold extraction with a continuous press
Acidity: max 0.3%
Color: bright green
Taste: tasty and fragrant with a very pleasant fruity smell
Cooking advice: on any type of meal, on every day cooked or raw foods.
Servelade approx. 220 gr. - Hackerhof Lanz Bernhard
Simply heat up the red cabbage with some water or broth for approx. 5-10 minutes. The red cabbage is suited particularly as an addition to venison.
It has a full flavour with just a dash of sweetness and a light yet original hint of walnut
This medium-strong mustard is particularly creamy and harmoniously spiced with vinegar, salt and spices, with no added preservatives or thickeners. Ideal in combination with sausages, grilled meats and meat fondue, or for adding flavour to sauces and salad dressings.