Fine Oil and Vinegar
Showing 1–20 of 28 results
Organic AOP Nyons Olives – 330g
This exclusive and exceptional product is the result of the passionate and hard work of a couple of nature lovers. Those organic olives are farmed in a very artisanal way and are from the “Tanche” variety.The Tanche olive is unique to southern part of the Drôme, and Nyons is the name given to the Tanche olives grown in and around the charming town of Nyons. Distinguished by their large pits, sweet meaty flavor, and lack of bitterness, Nyons olives are special enough to have earned their own AOC, or Appellation d’Origine Contrôlée (the French system for designating and controlling the geography and quality of wines and other products). The skin of Nyons olives is finely wrinkled, because they are harvested in December, after the ripe olives have begun to shrivel a bit with the cold.
Origin: France
Packaging: Vacuum pack
Storage:Keep away from the light. Once opened, store in the fridge. You can store it in a jar for more convenience.
Usage: You can eat them straight from the jar or use them to make a tapenade, an olive purée, or a variety of hot dishes.
Price is per 330g
Olive Oil Cuvée Prestige – From 250 ml
$109Originating from the best land, this vintage, which has made the fame of the house, has a unique fruity taste and releases aromas of an incomparable sweetness. Extra virgin olive oil, cold extraction.
Harvest of the year. For over 100 years, this great vintage of olive oil is the fruit of a subtle blend of identical, exceptional varieties harvested mures. Originating from the best European land, this vintage, which has made the fame of the house, possesses a unique fruity taste and releases aromas of an incomparable sweetness. Ideal for your raw vegetables, the finesse of this oil will also enchant your cooked dishes. (Acidity below 0.3 °)
Colour : gilded
Odour : Perfume of almond
taste : We feel rather fruity sensations; Light notes of mango but also artichoke and hazelnut. While the fresh almond is exalted in cooking.
Use : cold or hot
Quality : olive oil extra virgin
Method : Cold extraction
best before : at least 4 months
Variety : a secret recipe jealously guarded for over 100 years
Présentation : Can of olive oil in blue and yellow iron. Metal has two advantages: it preserves olive oil from light and allows safe transport. Moreover it gives no ‘metallic’ taste to olive oil.
Storage: Protect from light and heat. In the cellar or in the kitchen for smaller containers for everyday use. Olive oil, like wine, does not appreciate changes in temperature.
Organic Olive Oil Cuvée Pauline – From 250 ml
$109For over 70 years, this grand cru of olive oil is the fruit of a delicate blend of varieties harvested still green. Originating from the best European terroirs, this vintage has a frank taste and lively aromas. Ideal for salads, tomatoes and other raw vegetables.
Utilisation : raw veggies crudités
Colour : slightly green / tire légèrement sur le vert
Odeur : fresh herbs /herbes fraiches
Taste: At the first approach, the green side comes to awaken our taste buds and release this particular ‘olive’ taste. After a few moments, the peppery side comes to settle at the bottom of the mouth revealing a powerful character.
Quality :virgin olive oil extra (CEE) with a acidity rate below 0,8°)
Procédé : Cold extraction (the product never been exposed to more than 27° during its preparation
Variety : A secret preserved since 1868
best before : at least 4 months
Présentation : Can of olive oil. Metal has two advantages: it preserves olive oil from light and allows safe transport. Moreover, it gives no ‘metallic’ taste to olive oil.
Storage: Protect from light and heat . In the cellar or in the kitchen for smaller containers for everyday use. Olive oil, like wine, does not appreciate changes in temperature. For example, choose the bottom cupboards in your kitchen, or think of moving your bottle of olive oil out of the window.
Virgin walnut oil – 25 ml
$125Its 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.
Apple cider vinegar
$108This strongly flavoured sweet vinegar is used spairingly on raw vegetables, oysters. It could also be used in lentil salads, in roast meat gravies and to enhance the flavour of fish stock.
Virgin grilled peanut oil – Stock Clearance
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.
Nicoise Socca Appetizer Kit 4 people (8 portions)
$95Realise a great socca like in Nice in few minutes thanks to this kit already ready for an appetizer for 4 people.
Content of the Kit :
– Chickpea flour already seasoned
– Olive oil extra virgin
Best before : around 1 year
ingredients :125 g of chickpea flour, 5% salt, pepper, 25 ml olive oil Cuvée Pauline (cee) nutritional values (see product sheets)
Recipe Socca Appetizer Niçoise using pan:
Heat in an oiled pan. Gently mix the preparation bag with the olive oil. Add 25 ml of water gradually so as not to form lumps. Pour the dought into the pan and cook 3 minutes on each side. Serve immediately by cutting shares. You can add a little pepper while serving.
Recipe Socca Appetize Niçoise using oven :
Preheat your oven during 15 minutes at 275°C (the maximum you can!) Gently mix the preparation bag with the olive oil. Add 25 ml of water gradually so as not to form lumps. Pour the dought into an oiled hotplate. The thickness doesn’t have to exceed 3 mm. Put the hotplate in the top of the oven. Leave about 15 minutes of cookingand then go into grill 2 minutes before the end of cooking. Remove the dish from the oven and serve immedialtely by cutting shares. YOu can add a little pepper while serving.
Premium Bottarga Infused in Olive Oil – So’Liv
$210So’Liv is a premium olive oil aged with bottarga, made from the olives of Gilles Montal, olive producer in Cotignac, France.
So’Boutargue produces in Provence, bottarga made from the roe of wild caught Striped Mullet fish. The roe are cleaned with natural water, enrobed by salt of Camargue and then, naturally sun dried until reaching their perfect cure level. The bottarga is after that enrobed by a mix of alimentary and bee wax to insure a high level of conservation of the product.
- Bottarga di Muggine (Dried Wild Caught Grey Mullet Roe)
- Hand made in Provence “South of France”
- Highly rich in Omega 3, decreases anxiety and increases the aphrodisiac.
- Slice thinly like salami on a toast or sandwich or grate it over pasta or salad or scrambled eggs, read the preparations in the descriptions below.
- Supreme quality, top chefs recommendation
- The secret magic ingredient that will change all of your seafood recipes
PDO Nimes Olive Oil – 100 ml
$79We have selected for you the best cru of this region; On very precise criteria of typicity and authenticity.
Use : cold
odor : grass freshly cut
taste :cereal, fresh herbs
Quality : olive oil extra virgin (acid tax below 0,8°)
method : cold extraction
best before: at least 4 months
Storage: Protect from light and heat. In the cellar or in the kitchen for smaller containers for everyday use. Olive oil, like wine, does not appreciate changes in temperature.
Hazelnut Powder
$162Made with 100% of deoiled hazelnuts, you can add this powder to your favourite smoothie, add it to your museli or into your yogourts. Thanks to its salty and nutty taste, this powder will be a perfect match in your ragouts. It can bring a rich completement to your sauces. Made by a master oilmaker, working with michelin star, enjoy those amazing nuts powder at home.
Honey vinegar – Stock Clearance
$49This will give a harmonious note to your marinades and salads. To be used on its own (on asparagus), in unison with smoked duck breast (with virgin pine nut oil) and other smoked meats. It could also be used in desserts (like plain cakes with brouillade” of orange), or for deglazed livers.
Special discount as best before September 2020 but can keep much longer without any danger.
Olive and Ceps Oil – 25cl -Stock Clearance
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.).
Pili Pili Olive Oil – 100 ml
$82spicy olive oil and herbs infusion of thyme, laurel, rosemary, pepper, pepper, sea salt
Ingredients: Extra virgin olive oil (85%), thyme, bay leaf, rosemary, pepper. Culinary preparation based on extra virgin olive oil.
Use: Pizzas & grills.
best before: at least 4 months
Storage: Protect from light and heat. In the cellar or in the kitchen for smaller containers for everyday use. Olive oil, like wine, does not appreciate changes in temperature.
Basil Flavoured Olive Oil – 100 ml
$72Extra virgin extra virgin olive oil flavored with natural extracts of basil. Recommended for: beef carpaccio, vegetables, grilled fish, pasta, salads …
Ingrédients : extra virgin olive oil (99%), natural basilic extract (1%).
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PDO Corsica Olive Oil – 100 ml
$79We have selected for you the best cru of this region; On very precise criteria of typicity and authenticity.
Use : cold
odor : dry grass
taste : Pepper, endive
Quality : olive oil extra virgin (acid tax below 0,8°)
method : cold extraction
best before: at least 4 months
Storage: Protect from light and heat. In the cellar or in the kitchen for smaller containers for everyday use. Olive oil, like wine, does not appreciate changes in temperature.
Organic Fir Tree Balsamic Cream – 250 ml
$139ACETIS, an exceptional condiment for refining your dishes
ACETIS is a unique condiment obtained from the maceration of Fir tree buds and branches mixed with balsamic vinegar.
Its natural and wild flavor, intense aromas in addition to its gustatory qualities make this vinegar an exceptional condiment for your dishes and your vinaigrette sauce preparation.
Store at room temperature, away from moisture and light.
Consume within two years after opening.
Suggestions
An ideal condiment for all your culinary creations. ACETIS will be perfect for lacquering your meats (duck, veal…), for your sautéed mushrooms or for going well with your cheeses.
You can also use it for making your vinaigrette sauce or for flavoring your oven-cooked fruits and ice-creams.
Recipe ideas
Hot goat cheese salad, fried veal liver, duck tenderloin, salmon and tuna tartares, scallops carpaccio or caramel-lacquered pork ribs.
Ingredients: Fir pine (Abies alba) , sugar balsamic vinegar
Handmade Petri Dish Vallauris Potery for Olives – Yellow
$299Use this duo plate for your olives: One petri dish of 14.5cm of diameter to place the olives and and the other one of 10.5 for the pits.
This pottery has been handmade in Vallauris, in the French Alps by a traditional potter. The colors has been selected especially for the maison Alziari. They are unique.