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Premium Bottarga Infused in Olive Oil – So’Liv

$210

So’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

Description

 

Bottarga So’Boutargue: Ingredients: olive oil, Mullet Fish Eggs, Salt

 

Topping Suggestion:

  • Pizza margarita
  • Oysters
  • Sushi
  • Shakshuka with bottarga
  • Clams
  • Mixed grilled seafood sandwich
  • Moroccan seafood bastilla
  • Omelette with Bri cheese and bottarga
  • Bouratta salad
  • Capris salad
  • Asparagus salad
  • Arugula and halumi cheese salad and octopus
  • Octopus and mashed potato with garlic butter and truffles
  • Hummus with olive oil and walnuts
  • Bloody Mary
  • Lobster rolls
  • Shrimp and bottarga rice paper rolled
  • Shrimp tacos with bottarga

 

Recipe:

Powdered Bottarga for toppings Preparation:

SCRAMBLED EGGS WITH BOTTARGA (ON TOAST)

serves 4

Ingredients:

  • Toasted sour dough bread slices
  • 4 eggs
  • 3.5 oz of Bottarga (grated or sliced)
  • 1 tablespoon Butter
  • 1 tablespoon olive oil Mixed herbs to your taste (parsley, chives, tarragon, coriander)
  • Optional: artichoke hearts with one lemon Salt and pepper

PREPARATION: 10 minutes • If you use artichoke hearts, slice them in thin slices and mix with a little lemon juice • Prepare the grated bottarga or slice the bottarga in fine slices • Chop your choice of herbs • Crack the eggs in a bowl. Add salt, pepper, the chopped herbs and stir the mixture • Melt the butter in a pan and add the olive oil. When warm, add the egg mixture and gently mix at low temperature • Place the scrambled eggs on toast, add the bottarga (and the artichokes)

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