sage, (Salvia officinalis), also called common sage or garden sage, aromatic herb of the mint family (Lamiaceae) cultivated for its pungent edible leaves. Sage is native to the Mediterranean region and is used fresh or dried as a flavouring in many foods, particularly in stuffings for poultry and pork and in sausages. Some varieties are also grown as ornamentals for their attractive leaves and flowers. Several other species of the genus Salvia are also known as sage.
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French beans are smaller than common green beans and have a soft, velvety pod. Quite fleshy for their size, only tiny seeds inhabit their delicate pods. French beans are tender, sweet and crispy. They generally grow twelve to twenty inches tall depending on the variety. There are some varieties that grow up to seven feet tall and are similar to runner beans.
Chilli peppers are a small, fiery variety of capsicum. They can be green, yellow, orange, red or black
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DESCRIPTION The Extra Virgin Olive Oil is a 100% natural product, it is the juice from the fruit of the olive tree: the olive. To obtain a maximum product quality, as are our Extra Virgin Olive Oils, the whole process of obtaining, must be done with care, taking care of each process and respecting the times imposed by experience after many years of tradition, and the know-how that our oil culture has taught us. Of this Careful process, totally natural, our Virgin Olive Oils are born Additional features. ORGANOLEPTIC CHARACTERISTICS APPEARANCE: Brilliant liquid at 20ºC (filtered) COLOR: Golden color, with shades ranging from green to yellow ODOR AND TASTE: Aroma of fresh fruit with touches of cut grass, fresh fruits, like the banana or fig tree, and vegetables such as tomatoes. SPECIFIC ANALYSIS: Acidity (% oleic acid): 0.5 Maximum. NUTRITIONAL VALUES: Lipids 100%, Energy / 100 gr: 900 Kcal., Natural vitamins: E, A, Proteins: No Contains, Carbohydrates: Does not contain. CONSERVATION Storage and transport conditions: Ambient temperature, advisable not to exceed 25ºC Closed container Away from direct light OIL AT TEMPERATURES LESS THAN 16 º C CAN BECOME CLOUDY. IT IS A PROCESS
rosemary, (Salvia rosmarinus), small evergreen plant of the mint family (Lamiaceae), the leaves of which are used to flavour foods. Native to the Mediterranean region, rosemary has naturalized throughout much of Europe and is widely grown in gardens in warm climates. The leaves have a pungent, slightly bitter taste and, dried or fresh, are generally used to season foods, particularly lamb, duck, chicken, sausages, seafood, stuffings, stews, soups, potatoes, tomatoes, turnips, and other vegetables, as well as beverages. The taxonomy of rosemary has been contentious, and it was formerly placed in the genus Rosmarinus as Rosmarinus officinalis. See also Salvia.
Fresh, frozen, dried, and canned food products (fruits and vegetables).
