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Pistou sauce originated in Genoa during the 19th Century. It was brought to France by migrants and remains a staple ingredient today. We make ours with garlic, olive oil and basil.
Suggestion: Tear chunks of your favourite wood-fired bread and dip into the delicious infused olive oil.
Whole Australian olives in extra virgin olive oil.
Ingredients: Kalamata olives (62%), extra virgin oil (35%), basil and garlic.
