Liquid Intelligence
Cold-blended herb oils — München, since MMXXIV
Three herbs. One obsession. Each bottle a precise drop of chlorophyll — cold-blended to hold its living colour and the intensity of the garden it came from.
Drag the handle to see the same dish — before and after Iverna. The difference is not decoration. It is flavour, colour, life.
Each is its own formula — blanched seconds after harvest, shocked in ice, blended cold, strained to absolute clarity.
The complete set
All three oils. One obsession. Basil, Parsley, Dill — 100ml each, sealed in blackened board.
15s · 96°C
Fresh herbs held for exactly fifteen seconds. Colour locked, oxidation stopped before it begins.
0°C · ice bath
Immediately into ice water. The vivid chlorophyll is arrested at its peak.
4:00 · neutral oil
High-speed, without heat. Herb and oil marry; aroma stays where it belongs.
superbag · 40ml
Fine-strained for clarity. Filled into the squeeze bottle with its precision tip.
The signature moment
A single drop holds the garden. Cold, clean, uncorrupted — the chlorophyll still bright as the morning it was picked.
“One drop. The plate becomes a painting.”
— From the studio, Munich
Dishes finished with Iverna, by chefs across Munich, Zürich, Vienna.
Every Trilogie is sealed in blackened board, lined in tissue, opened under a thread of gold light. No plastic, no fuss — just ritual.
A line of gold light
Three oils, one hand
Lifting the veil
Taken from the box
Years in professional kitchens across Europe made one thing undeniable: the details finish the dish. That clean, vivid drop of herb oil separates a good plate from one you remember for years.
Iverna Culinary exists to solve a real kitchen problem — consistent, chef-grade oil, ready the minute service starts.
— The founder
We work directly with restaurants, private chefs, and small retailers. Tell us what you need — we reply within one working day.