There is disclosed a method of making bottled seasoning derived from virgin olive oil and herbs -aromatic plants- (garlic, sage, oregano and mustard seed), which seasoning has antioxidant properties for the human body. The production method will be standardized so that the antioxidant properties of the final product are stable. At the same time, correct labeling, easy implementation of the legislative requirements and control of the relevant services, adoption of the suitable requirements in food management, safety and quality systems as well as their safe use by the final consumer are achieved. A specific order of introduction of the herbs (aromatic plants) and their correct arrangement must be followed in order to obtain the maximum synergism of the antioxidant substances that act cumulatively.
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