Olive oil 1x 0.5 L
Pistou (Basilic paste) 1x200 gr
Flower of salt (First harvest by hand) of Camargue 1x125 gr
Garlic scratcher
Honey vinegar 1x0.5 L
Tomato caviar (dried tomato in olive oil) 1x200 gr
"Herbes de Provence" 1x200 gr
Laurel 1x200 gr
1 Cooking glove
1 Cooking handle
1 Salad fork and spoon made out of olive wood.
