A L'Oliver cold extracted olive oil is fragrant and fruity, the essence of Provencal cuisine. A L'Olivier gastronomic almond, walnut and hazelnut oils add exquisite flavor to salads, smoked fowl, marinades, pastry and other baked dishes. In our traditional mill, we prepare this authentic walnut oil, high in flavor. To reach it singular taste, we roast walnuts in a pan before crushing them. The paste is then slowly infused in mild walnut oil until the right balance is obtained. It particularly suits autumn
A L'Olivier, the source of olives and oils, was founded in Paris in 1822. Our shop in the Marais and our Huilerie in Provence continue this tradition of quality, service and specialized expertise. A L'Olivier first cold pressed olive oil is fragrant, light and fruity, the essence of Provencal Cuisine. A L'Olivier gastronomic almond, walnut and hazelnut oils add exquisite flavor to salads, smoked fowl, marinades, pastry and other baked dishes. A L Olivier Toasted Almond Oil. Combine with slivered almonds on
A L'Olivier, the source of olives and oils, was founded in Paris in 1822. Our shop in the Marais and our Huilerie in Provence continue this tradition of quality, service and specialized expertise. A L'Olivier first cold pressed olive oil is fragrant, light and fruity, the essence of Provencal Cuisine. This oil obtained by the first press of rapeseed delightful fragrance and its unique taste will perfectly complete salads. Rapeseed oil is rich in fatty acids including Omega 3.
Obtained from fresh herbs, by direct transfer of their aromatic components, essential and oleo-resin oils, our basil oil stands out by virtue of its strong flavor 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.
Lemon & Ginger oil is characterized by the complementary qualities of the two flavors: the acidic freshness of lemon and the burning perfume of ginger rhizome. This oil is ideal as a dressing for specialty salads like shrimp, chicken or Asian salads, but also for marinades and for pouring over cooked fish or white meat.
This aromatic composition made with olive oil, fresh garlic and fresh thyme stands out by way of its original flavor. 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.
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 flavor chemist). The result is an extremely aromatic oil, ideal for flavoring risottos, tagliatelle dishes, white meat sauces and omelettes as well as steamed potatoes, risotto or fresh pasta.
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.
This Cholesterol Free Product is produced by cold pressing of select sesame seeds. By avoiding chemicals and high temperatures during extraction, this oil maintains the unique aroma and precious nutrients of its origin. Use it in your favorite dressings or drizzle it on grilled or steamed vegetables. Adds great flavor to steamed fish and grilled lamb.
Soft and buttery with a lovely extra virgin olive oil Ligurian flavor, this oil is filtered. Although it is now the prime cooking fat of Italian cuisine, the use of olive oil only became widespread in northern Italy after the Second World War; prior to that it was just used in salads, never in cooking. The olives for making oil are harvested in November, December, and January, before they are ripe. They are collected by pickers, either with large wicker baskets, or by spreading large nets around the base of