Marina remembered her father infusing the EVOO with lemons so when she inherited the estate, she started infusing her EVOO with different ingredients including ginger root. The infusing process is the same where ginger is added to the crushing of the olives so that you get a true infusion. This is an unusual combination; however, the union creates a remarkable spicy flavored EVOO. It is excellent for all Asian cookery, curries, and rice dishes, as well as for squash and lentil soups. This is a great dressing for zucchini, pesto, tuna and salmon carpaccio, grilled shrimp, lemon chicken and potatoes. And you will love pouring this special ginger infused EVOO from its anfora bottle, which dates back to the Romans.