The Radin family near Buzet dries young rosemary sprigs whole. A whole sprig releases its scent slowly and is easy to lift out of the dish.
Luka Šarić gathers wild oregano on the dry meadows above Lovinac, dries it in a thin layer and leaves it unground. It is sharper than garden oregano.
Ana Jurić near Benkovac dries the bay leaves flat so they do not break. A whole leaf releases its flavour slowly and is easy to take out of the dish.
Marija Kovač dries and grinds the paprika near Đakovo in small batches, with nothing added. Freshly ground paprika is red and sweet.
We chop the rosemary right before it meets the salt, so the oil from the leaf goes into the salt. The sprigs come from the Radin family.
Sage, bay and lemon peel sit briefly in olive oil, then we filter it, so no sprigs are left in the bottle to turn it bitter over time. We make it in Zadar, and the sage comes from Ana Jurić.
