Ingredients: Alcohol vinegar, mango pulp, crystal sugar, apple pectin. Provenance: France
This mango pulp vinegar combines the smooth and sweet flavor of the fruit with the acidity of the vinegar.
It is ideal with a duck breast or a caramelized pork. For your desserts, it will be pleasantly flavored with coconut mango verrines.
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You can also just use it to season exotic salads with prawns, gingers, avocados and Granny apples or prawns with hot sauce.
Find out more: Mango pulp vinegar goes perfectly with extra virgin olive oil A.O.P. or a toasted sesame oil.
Ingredients: Alcohol vinegar 43%, mango pulp 40%, crystal sugar, apple pectin.
Bordering on France, Spanish Catalonia is one of the major olive oil production regions. We pick up a small round olive called Arbequina which gives an oil of great finesse.
Our basil olive oil is the result of maceration of fresh basil, picked in the height of the summer season to the best of its generosity, in extra virgin olive oil. Its intense flavor of freshly picked basil is ideal for seasoning with a tomato and mozzarella salad, goat cheese, pan-fried mullet or gazpacho.
It is infused with the famous Provencal lemon from Nice . The microclimate at this location on the French Riviera creates ideal conditions for the cultivation of this delicious fruit which appeared in the Bay of Nice in the middle of the 15th century. We use the macerated zest to obtain this delicate, fruity and very slightly bitter oil.
The fresh and tangy notes of grapefruit and lemon are perfect with your fish and seafood, to deglaze a pan of scampi or spice up a tuna or salmon tartare. Its freshness will go perfectly with a poultry salad topped with dried fruit.
Our basil olive oil is the result of maceration of fresh basil, picked at the pick of the summer season. Its intense flavor of freshly picked basil is ideal for seasoning with a tomato and mozzarella salad, goat cheese, pan-fried mullet or gazpacho.