The aromatic seasoning oil made from French tarragon gives marinades, dressings, mayonnaise, mustard, dips, cream cheese and egg dishes a special, slightly smoky flavour. It is also ideal for enhancing vegetables, mushrooms, meat, poultry and fish.
The Safranoleum spice and oil mill produces spice oils using the cold pressing method (first pressing). The spice is pressed together with ripe sunflower seeds and is not filtered afterwards. The result is a dense, intense oil, a kind of liquid spice. A few drops are enough to flavour dishes or to refine desserts (e.g. vanilla ice cream).
Once opened, the spice oil should be used within two to three months.
