À l'Olivier - Flavoured olive oils

A l'Olivier - Flavoured Olive oils

Green Tins of 250 ml. Extra virgin flavourerd olive oils prepared with fresh plants and herbs

Fresh Basil Obtained from fresh herbs, by direct transfer of their aromatic components, essential and oleoresin oils, our basil oil stands out by virtue of its strong flavour of freshly picked sweet green basil. This remarkable oil is used in all preparations requiring very aromatic basil: tomato and mozzarella salad, stuffed tomatoes, goat’s cheese, ratatouille, fried red mullet, stews, soups, and of course fresh pasta. Tins of 250 ml. 250 ml. and 500 ml.
Garlic & Thyme This aromatic composition made with olive oil, fresh garlic and fresh thyme stands out by way of its original flavour. The perfume of garlic predominates at first and the thyme’s freshness comes through in the aftertaste. Remarkable by virtue of its ability to round a dish nicely, our Garlic & Thyme oil can be used in a large number of preparations, ranging from green salad (preferably romaine) to leg of lamb, and including grilled dishes. Tins of 250 ml. 250 ml
Mint Tins of 250 ml. 250 ml
Lemon Lemon olive oil is characterised by the complementary qualities of the two flavours: the acidic freshness of lemon. This oil is ideal as a dressing for speciality salads like shrimp, chicken or Asian salads, but also for marinades and for pouring over cooked fish or white meat. Tins of 250 ml. 250 ml.
Lemon & Ginger Lemon & Ginger oil is characterised by the complementary qualities of the two flavours: the acidic freshness of lemon and the burning perfume of ginger rhizome. This oil is ideal as a dressing for speciality salads like shrimp, chicken or Asian salads, but also for marinades and for pouring over cooked fish or white meat. Tins of 250 ml. 250 ml.
A la Provençale We have combined within an olive oil the finest aromatic herbs that nature has to offer in Provence: thyme, rosemary, basil and tarragon. The combination of their aromas produces a fresh and distinctive oil that can be used to flavour a wide variety of preparations superbly: grilled food, fish, and also vegetables. Tins of 250 ml. 250 ml.
Porcini & Truffle Our recipe: the aromatic components of the porcini mushroom are first transferred to the olive oil, then the truffle aroma is added (aroma developed for us by a Grassois artificial flavour chemist). The result is an extremely aromatic oil, ideal for flavouring risottos, tagliatelle dishes, white meat sauces and omelettes as well as steamed potatoes, risotto or fresh pasta. Tins of 250 ml.
Truffle Aroma We make this oil by combining a black truffle aroma with our extra virgin olive oil. The aroma comes from the town of Grasse, on the Côte d’Azur (French Riviera), famous for the production of aromas and fragrances. We chose it because it was the one that bore the closest resemblance to the natural flavour. The result is agreeable, particularly with steamed potatoes, as a dressing for autumn salads or with fresh tagliatelli. Tins of 250 ml.
Citrus Tins of 250 ml.