To make 1 cup of dressing: 1–2 tbsp. seasoning in 2 tbsp. water, let stand 5 minutes. Whisk in 1/3 cup red wine vinegar and 1/2 cup olive oil. Place any left over dressing in refrigerator.
Hand blended thyme, Mediterranean oregano, basil, rosemary, sage, orange zest, lemon zest and fennel.
1.2 oz. in a resealable pack.
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