Whispers of herbs pressed with these French olives is so smooth and light. The Herbs de Provence are infused with Thyme, Fennel, Rosemary, Lavender and Basil. Great for sauces, bread or bread dipping.
Herbs de Provence
Herbs de Provence Potato Salad
4 lbs. waxy potatoes (i.e., Yukon Gold), peeled and cut into ¼-inch slices
5 cups chicken broth
¼ cup OWOC Herbs de Provence EVOO
6 ounces pancetta, sliced and chopped
1 cup celery, thinly sliced
½ cup onion, finely diced
2 cups scallion greens, thinly sliced
2 Tbsp. OWOC White Truffle Oil
2 Tbsp. fresh lemon juice
Boil potatoes in chicken broth until just tender; drain, reserving broth, and set aside.
Return broth to pan and reduce until just 2/3 cup remains. Pour over potatoes and toss gently.
Heat EVOO in a large skillet; add pancetta and sauté until crisp.
Mix pancetta, celery, onion and scallion greens with potatoes. Fold in truffle oil and lemon juice. Serve chilled or at room temperature.