I am completely addicted to this fall's harvest of Rosemary EVOO.  The flavor is without compare.  I find myself putting it on everything. A big favorite of ours is roasting sliced Yukon Potatoes in the oven covered in Rosemary and Garlic olive oils. Sprinkle with sea salt and freshly ground black pepper. We make a meal of this.
 
Fresh rosemary is crushed with just-harvested California olives, creating an unfiltered, premium oil with no additives or preservatives.
 
This fresh, aromatic natural rosemary olive oil is excellent
tossed on pasta
as a dipping oil for artisan bread
on pork and chicken
baked French fries
roasted veggies
drizzled on tomato or bean soups