Creamy, finely fruity with aromas of hazelnut and green apple with buttered notes.
Extra virgin quality, gold and emerald color.
As well cooked as raw:
– In seasoning cold dishes (salads, taboulés …).
– As a condiment for seasoning hot dishes (fish fillet, steamed vegetables …)
– In frying (fish, meat, vegetables …).
– Added to the cooking water pasta, rice …
Olive oil from Nyons A.O.P. virgin NyonsOlive.
Bottle of 50 cl
Ingredients: Alcohol vinegar, raspberry pulp, crystal sugar, apple pectin. Provenance: France
The combination of the intensely fruity and tangy flavor of raspberries with vinegar makes this condiment the ideal element for deglazing foie gras cutlets, duck breasts, veal or poultry livers. As an accompaniment to our hazelnut oil, it will decorate an autumn salad made with endives, candied gizzards, cherry tomatoes and toasted pine nuts.
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.
It can also be used to marinate raw fish: scallop carpaccio, sushi, or season exotic salads.
We have extracted the natural flavor of the Périgord black truffle. It brings an exceptional aromatic power to this olive oil, which makes it a high quality ingredient : chestnut cream soup with foie gras balls, gourmet autumn salad, fresh tagliatelle.
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.
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.
Organic Toasted sesame oil from Mali.
This oil is produced from carefully selected Organic Sesame seeds. It is obtained by first mechanical cold pressing. This artisanal method is followed by filtration on paper ensuring low acidity and better preservation of aromas and nutrients.