Take a look at our range of 100% fruit virgin oils, vinegars...
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This sweet, scented oil is more specifically used for marinades (gravlax in dill, basil) or as a dressing on scallops, pasta, trout, chicken or lamb.
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As a powerful and wild flavour, in traditional Berber cuisine it is eaten in salads, tagines, couscous, with tomatoes, grilled chicken, cumin and paprika-infused carrots. Its game-like flavour makes it the perfect accompaniment for beef carpaccio or with goat's cheese marinated in the fridge for a few hours.
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This oil, scented with aromas of lightly toasted peanuts, is ideal with salads, tomatoes, mashed potato, pan-fried foie gras and many other cheese-based recipes.
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Its traditional production methods give it a full-bodied cabbage flavour, exquisite with potato salads, beetroot, shallots, broccoli, leeks or for a fine Cervelle de canut cheese spread.
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With raspberry or balsamic vinegar, its distinctive flavour goes perfectly with avocado, chicory, prawn cocktail or green beans; it is also delicious with potatoes, pasta, rice, red mullet or shellfish.
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This plant, called "navette", which disappeared in the 1950s, is similar to rape seed and makes for an amber-coloured oil. It is thinner and lighter than rapeseed and has a very pleasant turnip flavour.
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Its powerful flavour, doused with a delicious hint of praline, makes it ideal for salads, as a fat in gravy and for all starchy foods, vegetables, pasta, goatsÕ cheese and pastries.
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Its rustic, full-bodied flavour blends perfectly with bitter raw salads containing dandelion and chicory, or as a seasoning for potatoes, dried beans, lentils and cheese.
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It has a sweet aroma, somewhere between hazelnut and almond, and it can be used to season salads, rice (white, wild, risotto, pilau), fish or white meat. Why not try it on a hard cheese or in a dessert.
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Its floral, herbaceous bouquet is surprisingly powerful. It's great for giving cheese-based salads a kick (lettuce, rocket, dandelion), and for boosting poppy seed flavours (in bread, etc.).
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This tasty oil, with its hint of mushroom, will enhance the flavour of soups, seafood stews, minestrone, wine-based sauces and pesto. Why not tickle your taste buds with a drizzle over some pasta, lightly steamed vegetables, or on a landaise salad.
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With raspberry or balsamic vinegar, its distinctive flavour goes perfectly with avocado, chicory, prawn cocktail or green beans; it is also delicious with potatoes, pasta, rice, red mullet or shellfish.
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This smoked flavour, which is popular for Asian dishes, can be used in a multitude of recipes: salads, cooked or raw vegetables, mushrooms, rice, fish (tuna) and pork roasts.
